Spiced Carrot, Chickpea and Cumin Fritters with Harissa Yoghurt
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Ingredients
- 3 carrot, grated
- 400 g chickpeas, drained and rinsed
- 2 tsp ground cumin
- 2 egg, beaten
- 4 tbsp plain flour
- 150 g natural yoghurt
- 1 tbsp harissa paste
- 2 tbsp fresh coriander, chopped
- 100 ml sunflower oil, for frying
Nutrition (per serving)
- Calories
- 457 kcal
- Protein
- 14.4 g
- Carbohydrate
- 28.8 g
- of which sugars
- 7.2 g
- Fat
- 30.2 g
- of which saturates
- 4.7 g
- Fibre
- 8.2 g
- Salt
- 0.66 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mash half the chickpeas roughly and mix with the grated carrots, ground cumin, beaten eggs and plain flour. Season well.
- 2
Stir through the remaining whole chickpeas, then shape the mixture into 12 small patties.
- 3
Heat the sunflower oil in a frying pan and fry the patties for 3-4 minutes each side, until golden and cooked through.
- 4
Mix the natural yoghurt with the harissa paste.
- 5
Scatter the fritters with fresh coriander and serve with the harissa yoghurt.
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