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Carrot and Herb Fritters

Serves 4-6


For Fritters:

  • ½ lb big carrots, shredded using a food processor or hand grater
  • ½ yellow onion, shredded

  • 1 egg, beaten

  • 3 tbsp tahini

  • 1 tbsp flour, any kind

  • 1/3 cup chopped cilantro leaves

  • 1 ½ tsp cumin, optional

  • Salt and pepper to taste

  • 2 tbsp olive oil or canola oil

  • Sliced avocado

    For yogurt- mint sauce:


  • /4 cup plain lowfat or nonfat yogurt, preferably greek

  • 2 tbsp chopped mint

  • Juice of ½ lemon

  • 1 tsp chutney or honey


Mix first eight ingredients in a bowl and stir to evenly combine. Set mixture aside until ready to serve (fry right before serving). Meanwhile, make the yogurt- mint sauce by stirring all ingredients together in a small bowl. Heat oil in a medium- large skillet over medium- high heat. Form carrot mixture into 5- 8 patties depending on how big you would like them. Fry carrot patties until dark golden on each side, about 3 to 4 minutes per side. Try to flip only once through cooking because they are delicate. Top with yogurt sauce and sliced avovado. Serve immediately.

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