Thursday, 13 March 2014

Carrot and coriander fritters

For about a year we have been enjoying a weekly vegetarian meal, spurred on by various bloggers who sent me recipes and wrote encouraging comments. Recently, DH and I have decided to increase it to twice a week, partly because it is cheaper but mostly to reduce processed meat. (Oh sausages, I will miss you!) 

My veg box always contains a good supply of carrots, so this evening I had a go at carrot and coriander fritters from "Frugal Feeding". The recipe is available here. It uses gram flour and sunflower oil to bind the grated veg together. I had never used gram flour before, and after traipsing around the baking and gluten free sections of the supermarket, I finally tracked it down in the Asian section. It is basically ground up chickpeas, and I was a bit dubious about using it as it is very strong tasting. However, having bought a bag of the stuff I felt duty bound to try it. The mixture was very gloopy, and I was worried that it would fall apart in the frying pan. I also cheated and used ground coriander instead of grinding up coriander seeds.


It would be fair to say that I was amazed at the results. The fritters held together beautifully. I served them with pitta bread, mango chutney and the forlorn remnants of last week's rocket. They were delicious! Both children demanded a speedy second attempt. It's just as well really, as I have a whole bag of gram flour to use up!

4 comments:

  1. I wonder if I could do this with almond flour. Thanks for sharing your recipe, Leslie :)

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    Replies
    1. I haven't met almond flour. Gram flour is very fine, if that helps. I suspect any flour would work.

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