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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).
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 carrots
  • 1 red onion
  • 1 clove of garlic grated
  • 2 cm ginger grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp chilli flakes
  • 2 Tbsp coriander leave
  • Salt and pepper
  • Chickpea flour
  • Water

Method
 

  1. Thinly slice the onion, coarsely grate the carrots.
  2. Put them in a bowl, add the grated garlic & ginger, then all the spices and herbs. Season to taste then mix well.
  3. Add about half a cup of chickpeas and a drop of water. Combine well until you get a thick, sticky mixture.
  4. Rest for 10 minutes.
  5. You should be able to form patties from the mixture, if not, add more chickpea flour.
  6. 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.
  7. Serve warm or at room temperature.