Carrot and onion fritters
These carrot and onion fritters are an interesting version of the Indianonion bhajis. For a healthier version spray the patties with oil and put them on a roasting tray, lined with parchment paper, then bake for about 20 minutes in a medium hot oven, turning them once. Serve them withmango chutneyor raita (or your favourite dip).
Ingredients
Method
- Thinly slice the onion, coarsely grate the carrots.
- Put them in a bowl, add the grated garlic & ginger, then all the spices and herbs. Season to taste then mix well.
- Add about half a cup of chickpeas and a drop of water. Combine well until you get a thick, sticky mixture.
- Rest for 10 minutes.
- You should be able to form patties from the mixture, if not, add more chickpea flour.
- Heat some oil in a large frying pan. When hot, add the patties and cook for a couple of minutes on both side, then transfer them onto a plate, lined with paper kitchen towel.
- Serve warm or at room temperature.