Indian Spiced Chickpea and Carrot Fritters with Curried Yoghurt Sauce
These vegetarian fritters are bursting with flavour! They are loaded with carrots, onion, chickpeas and coriander and seasoned with fragrant Indian spices.
To make the yoghurt sauce, simply add all the ingredients into a small bowl and mix to combine; set aside.
To make the dressing, simply add all the ingredients into a small bowl or jar and mix to combine; set aside.
To make the fritters, start by adding 1-2 Tbsp of oil to a large fry pan over medium heat, then add the onion and a pinch of salt; cook until the onions are soft and translucent, approximately 5 minutes.
Add the cumin, coriander and curry powder; cook for 1-2 minutes before removing from the heat and setting aside.
Add the drained, rinsed and dried chickpeas to a large mixing bowl and use a fork to lightly mash (the chickpeas should still be chunky).
Wrap the grated carrot in a kitchen towel and twist to squeeze out as much liquid as possible.
Add the carrots to the chickpeas, along with the cooked onion, fresh coriander, eggs, lemon zest, salt and pepper; mix well to combine.
Add a generous drizzle of olive oil to a large fry pan over medium heat. Cook the fritters (about ⅓ of a cup per fritter, flatten with a spatula) in batches for 3-4 minutes on each side until golden and cooked through. Place the cooked fritters into the oven at 100 degrees fan bake to keep warm while you cook the remaining fritters and prepare the salad.
Add the salad ingredients into a medium bowl and drizzle over the dressing.
Serve the fritters with a dollop of the spiced yoghurt alongside the salad.
VARIATIONS
Vegetables
Swap carrots for grated sweet potato, parsnip or pumpkin.
Swap carrots for a ¼ cabbage, finely sliced.
Swap coriander for parsley.
Other
Swap all purpose flour for a gluten free flour or rice flour.
