Makes 8 fritters, to serve 2

Calories per serve: 316kcal/1331kj

Gluten free : Dairy Free : Vegan


3 cups (315g) grated carrot

2 asian shallots, trimmed and finely chopped

1 teaspoon sweet paprika

1 teaspoon dried oregano

2/3 cup chickpea (besan) flour

sea salt and black pepper 

2 tablespoons extra virgin olive oil for frying 


Add carrot, shallots, spices, chickpea flour to a mixing bowl, season and toss. Leave for approximately 10 minutes for the moisture from the carrot to bind with the chickpea flour. Heat frypan on medium heat, add the oil, then take 1/4 cup measures and press together with hands before placing in pan to cook. Cook 4-5 minutes per side. Serve with sautéed greens such as spinach and kale and freshly chopped herbs.