Carrot & coriander fritters
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?
250 g, peeled
15 g, roughly chopped
Egg, whole, raw
3 large, raw, lightly beaten
Self Raising Wholemeal Flour
Reduced Fat Houmous
- 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.
- Put the carrots, coriander, eggs and flour in a mixing bowl with 1 tablespoon water and stir until well combined. Season to taste.
- 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.
- 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.