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Photo of Carrot & coriander fritters by WW

Carrot & coriander fritters

3
Points® value
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

Carrots, raw

250 g, peeled

Coriander, fresh

15 g, roughly chopped

Egg, whole, raw

3 large, raw, lightly beaten

Self raising wholemeal flour

150 g

Reduced Fat Houmous

150 g

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Shred half the carrots into fine matchsticks (or use a julienne peeler) and coarsely grate the other half.
  2. Put the carrots, coriander, eggs and flour in a mixing bowl with 1 tablespoon water and stir until well combined. Season to taste.
  3. Line a large baking tray with baking paper. Spoon the mixture onto the tray in 12 piles, spaced well apart, and flatten slightly with the back of a spoon. Bake for 12-15 minutes until golden.
  4. Serve warm or at room temperature, with the houmous for dipping.

Notes

These fritters will keep for 2 days in the fridge, or freeze for up to 3 months. Leave at room temperature to defrost for an hour, then wrap in foil and reheat for 10-12 minutes at 180°C, fan 160°C, gas mark 4.

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