Make a quick and tasty weeknight dinner.
Crispy curried carrot fritters with a simple yoghurt and coriander sauce.
You Will Need
To make the sauce, mix the greek yoghurt, coriander and lemon in a small bowl and place in refrigerator whilst you prepare the fritters.
Place the besan flour, salt, and curry powder in a large bowl and whisk to combine.
Add the water, and whisk to form a thick batter. It should be about the consistency of a thick pancake batter.
Add the carrots, spring onion, spinach, lemon juice and egg, and stir to combine.
Place a large frypan over medium-high heat and add 1 tbsp oil.
Once hot, add 1 heaping tbsp of batter per fritter into the pan. Do as many as will fit in your pan (I can do 4).
Fry for around 2-3 minutes on each side. You can test if they are cooked through by inserting a fork or skewer into the centre of a fritter. Ensure they are fully cooked through, as a) raw-ish egg is not nice and b) besan flour can be grainy if not properly cooked.
Remove from pan, spread them out on a baking tray and place them in a slow oven to keep them warm and crispy.
Repeat the frying process until all the mixture is used up.
Serve with a drizzle of yoghurt-coriander sauce and a sprinkle of thinly sliced spring onion.