AI-generated imageCarrot-Chickpea Cumin Skillet Fritters
A two-serving snack of about eight small fritters made with canned chickpeas and squeezed grated carrot, served with cucumber-yogurt sauce.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash hands and vegetables. Finely grate and firmly squeeze moisture from the carrot; finely dice pepper and shallot. Grate and squeeze the cucumber separately.
- 02
Drain and coarsely mash chickpeas with a fork. Combine with carrot, pepper, shallot, garlic, ginger, lemon zest, cumin and garam masala.
- 03
Mix in one egg and 25 g flour until the mixture holds together. Shape into about eight flat rounds approximately 1 cm thick.
- 04
Divide the 20 ml oil between two frying batches in a large pan over medium heat. Cook each side for about four minutes, until golden and the egg-containing center is thoroughly set.
- 05
Mix the squeezed 80 g cucumber with 100 g yogurt for the sauce and serve immediately with the fritters.
Before you cook
Contains egg, wheat/gluten and dairy yogurt; check packaged chickpeas and spices for allergens and cross-contact. Never taste raw egg-and-flour batter; cook until the center is fully set. Refrigerate leftovers in shallow containers at or below 4°C within two hours and reheat to 74°C/165°F.
Allergens: egg, wheat/gluten, milk (yogurt)
Image & source credits
AI-generated image.
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