- Vegetarian
- Dairy free
- High in dietary fibre
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- 1 serve veg or fruit
Delight in these spiced carrot fritters, perfectly paired with a tantalising date-mustard sauce, a flavourful fusion that dances on your taste buds.
- Serves4, as a starter
- Cook time15 minutes
- Prep time15 minutes, + 10 mins standing time
Ingredients
- 400g carrots, peeled, tops and bottoms trimmed, coarsely grated
- 1 tsp salt
- 2 free-range eggs, lightly whisked
- 1 spring onion, sliced
- 1/3 cup (50g) cornflour
- 1/3 cup (50g) plain flour
- 1/2 tsp baking powder
- 1/4 tsp curry powder
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/3 cup (80ml) vegetable oil
- 1/4 cup coriander sprigs
- 1 lime, cut into wedges
Date-mustard sauce
- 100g fresh dates, pitted, chopped
- 1/4 cup (60ml) apple cider vinegar
- 1/4 cup (60ml) extra virgin olive oil
- 1 tbs Dijon mustard
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the date-mustard sauce, in a blender, combine dates, vinegar, oil, mustard and 1/3 cup (80ml) water. Blend for 1 min or until emulsified and smooth. Season with salt and transfer to a serving bowl.
Step 2
In a large bowl, place grated carrot. Add the salt and set aside for 10 mins to soften. Transfer the carrot mixture to a colander over a bowl and use your hands to squeeze as much excess liquid from the carrot as possible. Return carrot to the large bowl. Whisk in eggs and spring onion until combined.
Step 3
In a small bowl, combine the cornflour, plain flour, baking powder, curry powder, ground coriander and cumin. Using a spatula or wooden spoon, stir the flour mixture into carrot mixture until thick and just combined.
Step 4
Line a baking tray with baking paper. Heat oil in a large heavy-based frying pan over medium-high heat. Add four 1/3-cup portions of the carrot mixture to the pan, using the back of the cup to slightly flatten. Cook for 2-3 mins each side or until golden. Transfer to the lined tray and sprinkle lightly with salt. Repeat with the remaining carrot mixture.
Step 5
Transfer the fritters to a serving platter and sprinkle with the coriander sprigs. Serve with the lime wedges and date-mustard sauce.
Recipe tip
COOK. STORE. SAVE.
Use it up: Don’t toss the spring onion roots – find out how to regrow them at coles.com.au/useupspringonion.
Spiced carrot fritters with date-mustard sauce
- Serves4, as a starter
- Cook time15 minutes
- Prep time15 minutes, + 10 mins standing time
Ingredients
- 400g carrots, peeled, tops and bottoms trimmed, coarsely grated
- 1 tsp salt
- 2 free-range eggs, lightly whisked
- 1 spring onion, sliced
- 1/3 cup (50g) cornflour
- 1/3 cup (50g) plain flour
- 1/2 tsp baking powder
- 1/4 tsp curry powder
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/3 cup (80ml) vegetable oil
- 1/4 cup coriander sprigs
- 1 lime, cut into wedges
Date-mustard sauce
- 100g fresh dates, pitted, chopped
- 1/4 cup (60ml) apple cider vinegar
- 1/4 cup (60ml) extra virgin olive oil
- 1 tbs Dijon mustard
Description
Delight in these spiced carrot fritters, perfectly paired with a tantalising date-mustard sauce, a flavourful fusion that dances on your taste buds.
Method
Step 1
To make the date-mustard sauce, in a blender, combine dates, vinegar, oil, mustard and 1/3 cup (80ml) water. Blend for 1 min or until emulsified and smooth. Season with salt and transfer to a serving bowl.
Step 2
In a large bowl, place grated carrot. Add the salt and set aside for 10 mins to soften. Transfer the carrot mixture to a colander over a bowl and use your hands to squeeze as much excess liquid from the carrot as possible. Return carrot to the large bowl. Whisk in eggs and spring onion until combined.
Step 3
In a small bowl, combine the cornflour, plain flour, baking powder, curry powder, ground coriander and cumin. Using a spatula or wooden spoon, stir the flour mixture into carrot mixture until thick and just combined.
Step 4
Line a baking tray with baking paper. Heat oil in a large heavy-based frying pan over medium-high heat. Add four 1/3-cup portions of the carrot mixture to the pan, using the back of the cup to slightly flatten. Cook for 2-3 mins each side or until golden. Transfer to the lined tray and sprinkle lightly with salt. Repeat with the remaining carrot mixture.
Step 5
Transfer the fritters to a serving platter and sprinkle with the coriander sprigs. Serve with the lime wedges and date-mustard sauce.