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Carrot and coriander fritters

Carrot and coriander fritters

3
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
6
Difficulty
Easy
These veggie fritters are baked in the oven to save time and mess, and reduce the need for oil. Why not make a double batch and freeze some for later?

Ingredients

Carrot(s)

250 g, coarsely grated

Fresh coriander

⅓ cup(s), coarsely chopped

Egg(s)

3 medium, lightly beaten

Wholemeal self-raising flour

1 cup(s), (160g)

Hummus

150 g

Instructions

  1. Preheat oven to 200°C. Line a large baking tray with baking paper.
  2. Place carrots, coriander, eggs, flour and 1 tablespoon water in a large bowl and stir until well combined. Season with salt and pepper.
  3. Spoon 12 even portions of mixture onto prepared tray, spacing well apart. Flatten slightly with the back of a spoon. Bake for 12-15 minutes, until golden. Serve warm or at room temperature with hummus.

Notes

INGREDIENT TIP: No self-raising flour on hand? Just add 2 teaspoons of baking powder to 1 cup plain flour for the same results. TO REFRIGERATE: Store fritters in a reusable container for up to 2 days. To serve, reheat in microwave or wrap in foil and heat in an 180°C oven for 10-12 minutes. TO FREEZE: Store, as above, for up to 3 months. Thaw at room temperature. Reheat as above.

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