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Recipe: Carrot fritters with saffron yoghurt and a fennel, cabbage and sprout slaw

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A colourful plateful of food that is surprisingly quick to pull together. (Makes six fritters.)

This delicious recipe is part of Khoollect Food Editor Frankie Unsworth‘s Weekend Eats: a waste-free menu for two. Check out Frankie’s delicious menu to get the full weekend recipe collection, and a detailed shopping list that ensures all fresh food is used over two days. Enjoy!

Carrot fritters with saffron yoghurt and a fennel, cabbage and sprout slaw

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Preparation Time15 MINUTES

Cooking Time10 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

250g grated carrot (about 3 medium carrots, peeled and grated)

½ tsp cumin

½ tsp turmeric

½ tsp sweet smoked paprika

½ tsp salt

¼ tsp freshly ground black pepper, to taste

60g yoghurt

25g (chickpea) flour

3 tbsp olive or rapeseed oil, for frying

1 tbsp boiling water

pinch saffron strands

150g yoghurt

juice ½ a lemon

extra virgin olive oil, to taste

sea salt

black pepper

½ fennel (keep the fronds)

½ small red cabbage

juice the other 1/2 lemon

extra virgin olive oil, to taste

a sprinkling radish sprouts (optional)

sea salt

black pepper

1

In a mixing bowl, place the grated carrot, spices, seasonings and yoghurt. Add the flour and mix together. Add a little more flour if the mixture is still too wet. If it’s manageable, press in your hands to form into 6 equal-sized patties (dust your fingers with the flour to help form the patties). Heat the oil in a large non-stick frying pan over a medium heat and once hot add the patties (do this in batches to avoid crowding the pan). Cook for 5 minutes on each side, until golden on the outside and cooked through (I tend to press them down as they are cooking to make them cook quicker if I’m in a rush.

 

2

For the saffron yoghurt, pour the boiling water over the saffron strands and leave to infuse for 5 minutes. In a bowl, mix the yoghurt with the infused water, lemon juice, oil and seasoning to taste. Set aside. At this point, place 250g of the remaining yoghurt it in a muslin cloth and hang it in the fridge over a bowl to catch the drips. Keep the remaining yoghurt to serve on your pancakes tomorrow morning (the hanging yoghurt will be tomorrow night’s pudding).

3

For the slaw, use a mandolin to very thinly slice the fennel and red cabbage (cut the halves into quarters first and then slice). You want really thin ribbons of both. Dress with the lemon juice, oil and seasoning. Add a few radish sprouts if you have any handy. Serve the carrot fritters with the slaw and dollop the yoghurt over the top. Decorate with a few of the fennel fronds.

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Preparation Time15 MINUTES

Cooking Time10 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

250g grated carrot (about 3 medium carrots, peeled and grated)

½ tsp cumin

½ tsp turmeric

½ tsp sweet smoked paprika

½ tsp salt

¼ tsp freshly ground black pepper, to taste

60g yoghurt

25g (chickpea) flour

3 tbsp olive or rapeseed oil, for frying

1 tbsp boiling water

pinch saffron strands

150g yoghurt

juice ½ a lemon

extra virgin olive oil, to taste

sea salt

black pepper

½ fennel (keep the fronds)

½ small red cabbage

juice the other 1/2 lemon

extra virgin olive oil, to taste

a sprinkling radish sprouts (optional)

sea salt

black pepper

1

In a mixing bowl, place the grated carrot, spices, seasonings and yoghurt. Add the flour and mix together. Add a little more flour if the mixture is still too wet. If it’s manageable, press in your hands to form into 6 equal-sized patties (dust your fingers with the flour to help form the patties). Heat the oil in a large non-stick frying pan over a medium heat and once hot add the patties (do this in batches to avoid crowding the pan). Cook for 5 minutes on each side, until golden on the outside and cooked through (I tend to press them down as they are cooking to make them cook quicker if I’m in a rush.

 

2

For the saffron yoghurt, pour the boiling water over the saffron strands and leave to infuse for 5 minutes. In a bowl, mix the yoghurt with the infused water, lemon juice, oil and seasoning to taste. Set aside. At this point, place 250g of the remaining yoghurt it in a muslin cloth and hang it in the fridge over a bowl to catch the drips. Keep the remaining yoghurt to serve on your pancakes tomorrow morning (the hanging yoghurt will be tomorrow night’s pudding).

3

For the slaw, use a mandolin to very thinly slice the fennel and red cabbage (cut the halves into quarters first and then slice). You want really thin ribbons of both. Dress with the lemon juice, oil and seasoning. Add a few radish sprouts if you have any handy. Serve the carrot fritters with the slaw and dollop the yoghurt over the top. Decorate with a few of the fennel fronds.

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A colourful plateful of food that is surprisingly quick to pull together. (Makes six fritters.)

This delicious recipe is part of Khoollect Food Editor Frankie Unsworth‘s Weekend Eats: a waste-free menu for two. Check out Frankie’s delicious menu to get the full weekend recipe collection, and a detailed shopping list that ensures all fresh food is used over two days. Enjoy!

Carrot fritters with saffron yoghurt and a fennel, cabbage and sprout slaw

1

In a mixing bowl, place the grated carrot, spices, seasonings and yoghurt. Add the flour and mix together. Add a little more flour if the mixture is still too wet. If it’s manageable, press in your hands to form into 6 equal-sized patties (dust your fingers with the flour to help form the patties). Heat the oil in a large non-stick frying pan over a medium heat and once hot add the patties (do this in batches to avoid crowding the pan). Cook for 5 minutes on each side, until golden on the outside and cooked through (I tend to press them down as they are cooking to make them cook quicker if I’m in a rush.

 

2

For the saffron yoghurt, pour the boiling water over the saffron strands and leave to infuse for 5 minutes. In a bowl, mix the yoghurt with the infused water, lemon juice, oil and seasoning to taste. Set aside. At this point, place 250g of the remaining yoghurt it in a muslin cloth and hang it in the fridge over a bowl to catch the drips. Keep the remaining yoghurt to serve on your pancakes tomorrow morning (the hanging yoghurt will be tomorrow night’s pudding).

3

For the slaw, use a mandolin to very thinly slice the fennel and red cabbage (cut the halves into quarters first and then slice). You want really thin ribbons of both. Dress with the lemon juice, oil and seasoning. Add a few radish sprouts if you have any handy. Serve the carrot fritters with the slaw and dollop the yoghurt over the top. Decorate with a few of the fennel fronds.

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WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

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Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

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Joni 2 years ago

Cannot wait to try these carrot fritters! And all the rest… divine!

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