Ingredients

Method

• 750 g Woolworths Rainbow carrots, peeled and grated
• 4 cloves garlic, crushed
• 3 spring onions, finely sliced
• 2 baby leeks, washed and finely sliced
• 1 T chilli flakes
• 1 lemon, zested
• 2 free-range egg whites
• 70 g chickpea flour
• sea salt and freshly ground black pepper, to taste
• olive oil, for frying
• lime wedges, for serving
For the yoghurt dip, mix:
• 1 Woolworths double-cream yoghurt
• 2 cloves garlic, crushed
• 1⁄4 lemon, juiced

Method

Ingredients

Place all the ingredients for the carrot fritters, except the olive oil and lime wedges, into a bowl and mix until well combined. Shape into rounds.

Heat the oil in a non-stick frying pan over a medium to high heat. Cook the fritters for 3 minutes on each side, or until golden. Drain on kitchen paper and season to taste.

Serve with the yoghurt dip and lime wedges.

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