Photo of Carrot & coriander fritters by WW

Carrot & coriander fritters

Points® value
Total Time
30 min
15 min
15 min
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?


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


  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.


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.