I’ve been keeping things simple recently, classic flavours with not too much effort. It’s been lovely! Food is best enjoyed at one’s leisure and I think the effect of a rather upheaved life teamed with a busy lifestyle has meant I have slowed down and stepped back in other areas. My favourite foods at the moment are simple, tasty, organic and wholesome.
I can switch off, kick up my feet and feel nourished by good ingredients used simply.
Fritters are great because you can play around with the flavours without changing the concept of the dish too much. I have used carrot and coriander because these flavours work perfectly in a soup and so I thought they would work this way too!
The tahini sauce is something I have been really getting in to and I discovered that the earthy depth of the tahini really matched the sweet carrots perfectly. I was even tempted to throw some ginger in here somewhere, maybe I will next time!!
Makes 8 fritters
Vegan, Gluten Free, Dairy Free
1 Gluten Free Organic Vegetable Stock Cube
250ml approx Boiling water (to cook the veg in)
1 tbspn Nutritional Yeast (optional)
1 Crushed Garlic Clove
1 tbspn Gluten Free flour
1 Bunch Fresh Coriander
2-3 tbspn Tahini paste
1 tbspn Extra Virgin Olive Oil
1 tbspn Water
1 Lemon (Juice only)
To prepare the veg – Peel (or not, up to you!) and chop your carrots and potatoes and place in a pan of vegetable stock and cook until soft. You are going to roughly mash these so not so soft they disintegrate but not too hard to mash with a fork.
Once cooked, drain the stock and mash the carrots and potatoes so still chunky.
Add the yeast, garlic, flour, seasoning and roughly chopped coriander and stir well to combine.
Heat some olive oil in a pan and then shape the mixture into approx 8 balls and place them in the pan pressing down to make fritters. You will probably have to do this in batches.
Cook for around 4 minutes on each side until golden brown and hot in the middle.
To make your sauce combine all of the ingredients in a bowl and whisk with a fork to combine. Play around with it, season it if desired, add more lemon, try garlic if you wish!
Serve hot drizzled with plenty of dressing.
I have taken these yummy fritters to the Virtual Vegan Linky Potluck! Click here to see more! 🙂
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Impressive, tasty looking and on the cards for this little black (hungry) duck 🙂
Hope you enjoy them!! They’re yummy little things x
These look amaaaazing!!! What a delicious combination.
Aw cheers, thank you for stoping by and commenting! x
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with carrot and coriander teaming i could guess the taste just yummyilicious……
Hehe thanks!! I love the term yummyilicious!! Might use that one again 🙂
Mmmmmmm! Look so good!
Ow, never made fritters before- looks like the time is now! xx
YAY! Hope you enjoy them if you try them. I love fritters, they’re so easy and fun to play with flavours 🙂 x
Yum, these look so good. Carrot and coriander is such a great combination
Thanks 🙂 It’s one of my faves! x
Sounds delicious. I need some inspiration to get cooking again, so this is great. Might wait for my coriander seeds to produce some leaves though, prob add other herbs too. Parsley? Thyme? Oregano?
These would be a great start 🙂 and other herbs would be lovely, I was tempted to use parsley instead, and thyme goes fantastic with carrots! Hope it goes well x
These look scrummy. I will definitely be making these this week. I will have them some homemade tomato sauce I think.
mm that sounds like it would be great!! Hope you enjoy them, let me know xx
These look yummy! I agree that carrot and coriander work wonderfully together outside of just soup too 🙂
Thanks 🙂 wonder what other ways there are to use this combination *puts thinking cap on* 🙂 x
I recently had carrot and coriander goujons in a restaurant, served as part of a roast dinner. Very tempted to try and recreate those (or a slightly healthier version of those!) 🙂