Carrot & 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
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.
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