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carrot fritters vegan

Vegan Carrot Fritters with Carrot Top Pesto

I also pair these with a delicious and versatile Tofu Ricotta!
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Servings: 4
Ingredients Method

Ingredients
  

Fritters
  • 3 Large Carrots grated
  • 1 Shallot minced
  • 1 cup Besan Flour aka Chickpea Flour (100g)
  • 2 cloves Garlic minced
  • 3/4 tsp Salt
  • Handful Carrot Tops sub Parsley or Cilantro, option
  • 1/4 tsp Powdered Ginger
  • 1/4 tsp Cumin Powder
  • 1/2 tsp Curry Powder
  • 1/2 tsp Chili Flakes
  • 1/4 cup Water 60 ml
Carrot Top Pesto
  • 1 cup Carrot Tops washed & rinsed
  • 1 cup Spinach
  • 1 clove Garlic
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 cup Oil Olive or Avocado 120ml
  • 1/2 cup Raw Cashews
Tofu Ricotta
  • 14 oz Firm Tofu drained
  • 3 cloves Garlic
  • 1/2 Lemon juiced
  • 2 T Oil Olive or Avocado
  • 2 T Nutritional Yeast
  • 2 t Salt
  • 1 t Basil
  • 1 t Oregano
  • 1/4 tsp Pepper

Method
 

Carrot Fritters
  1. Grate carrots and add to remainder of ingredients. Mix well and let sit for 10 minutes. Meanwhile prepare the carrot top pesto + tofu ricotta.
Carrot Top Pesto
  1. Combine all ingredients in a food processor and blitz until smooth.
Tofu Ricotta
  1. Add all ingredients to a food processor and blitz until smooth. Refrigerate until ready to serve for flavours to continue to develop.
Carrot Fritters
  1. Heat a skillet on medium heat. Add 1 T oil to pan. Mould into round fritter shapes using approximately 1/3 cup batter at a time. Place fritters on hot skillet, pan fry for 4-5 minutes per side. Alternatively you can bake these for 20-25 minutes at 200c/400f.
  2. Serve fritters warm with fresh ricotta and pesto. Garnish with additional carrot tops, herbs, or microgreens.