Appetisers/ Starters / Gluten Free / Lunch / Potato / Side Dishes / Vegan

Carrot and Coriander Fritters With Tahini Dressing

Carrot Fritters
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.

Carrot Fritters2

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!!

Carrot Fritters3

Makes 8 fritters

Vegan, Gluten Free, Dairy Free

250g Carrots
250g Potatoes
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
Seasoning
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.

Carrot Fritters4

I have taken these yummy fritters to the Virtual Vegan Linky Potluck! Click here to see more! 🙂

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22 thoughts on “Carrot and Coriander Fritters With Tahini Dressing

  1. Pingback: Plant Based Sources of Calcium – and a pregnancy update | veghotpot

  2. Pingback: Virtual Vegan *Linky* Potluck Part 10 | Bunny Kitchen

  3. Pingback: Virtual Vegan Linky Potluck 10 « anunrefinedvegan

  4. 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

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