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Carrot fritters with tahini yoghurt
Carrot fritters with tahini yoghurt
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Yoghurt is a versatile staple in global cuisine, offering endless culinary possibilities to enjoy everyday.
Ingredients:
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 6 carrots, peeled, coarsely grated
  • 1 brown onion, coarsely grated
  • 1 garlic clove, crushed
  • 62.50 ml finely chopped coriander
  • 1 egg, lightly whisked
  • 50g plain flour
  • 40.00 ml ghee
  • 250g yoghurt
  • 24.00 gm tahini (sesame paste)
  • 42.00 gm lemon juice
  • 1/2 tsp ground cardamom
  • Lemon wedges, to serve
Instructions:
  • Preheat oven to 120°C. Toast mustard and cumin seeds in a saucepan over low heat until fragrant, about 1 minute. Remove from heat and mix with carrot, onion, garlic, and coriander in a bowl. Stir in egg and flour until just combined. Season with salt and pepper to taste.
  • Start by heating the ghee in a large frying pan over medium heat. Spoon 3 portions of the carrot mixture, each equivalent to 1/4 cup, into the pan and flatten them with a spatula to form 10cm discs. Cook them for 2 minutes until golden, then flip and cook for an additional minute until fully cooked. Transfer the cooked patties to an oven tray to keep warm. Repeat this process in 3 more batches with the remaining carrot mixture.
  • In a small bowl, mix together the yoghurt, tahini, lemon juice, and cardamom. Season with salt and pepper to taste.
  • Arrange the fritters on plates. Drizzle with yogurt and garnish with lemon wedges before serving promptly.

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