Tag Archives: vegan


Carrot fritters

Carrot fritters(2)

Have you ever looked in your salad drawer and found sad faced veggies begging to be used?  I bet you have!  The other day my husband pointed out that the carrots looked very sad and would welcome some attention from me.  And that’s how I decided to make some carrot fritters for lunch and am the first to admit that the carrots behaved very well indeed… just scraped off the hairy bits! and underneath they were good to go.  You could do the same with courgettes although carrots are crunchier and such a pretty coral.  Sweet mango and chilli sauce tied the proverbial knot and the carrots were over the moon with all the attention they were getting – so everyone was happy!

Feel free to experiment with spices of your choice or add one de-seeded chopped green chilli to it for the extra bite!


1 cup chana dal (split peas) soaked for 1 hour if have the time, if not, no worries
½ teaspoon garlic powder (use fresh if you prefer)
½ teaspoon ginger powder (use fresh if you prefer)
¼ teaspoon turmeric
¼ level teaspoon baking powder
2 cups grated carrots
1 small onion, finely chopped
½ teaspoon cumin powder
1 heaped tablespoon basan (gram flour)
Small handful of chopped fresh coriander leaves
Salt to taste
Flour to coat fritters
Oil to shallow fry


  1. Rinse dal and add ¼ teaspoon of baking powder, garlic, ginger, turmeric and water (water should stand about 2 inches above the dal)
  2. Bring to boil, lower heat and cook for about 40-45 minutes until dal is cooked but not mushy. If you can dry the liquid off do so, if you have too much left, just strain in colander
  3. Lightly mash the dal with a fork – leave most of it whole because it adds texture
  4. Add carrots, onion, cumin powder, gram flour, coriander leaves and salt and mix thoroughly. Add a little more gram flour if required
  5. Shape into flat patties, pat them on both sides in the plate of flour and fry on low/medium gas for about 4 minutes each side until golden and cooked through