Carrot Fritters with Broccoli
This recipe came to mind because I wanted an easy fritter with minimal ingredients — something quick, tasty and packed with vegetables. The carrot fritters are pan-cooked until golden, served with air-fried broccoli and finished with a cooling spoonful of yogurt.
Prep & Cook Time: 10 minutes
Cuisine: Fusion
Diet: Non-Vegetarian
Servings: 1
Nutrition per serving:
331 kcal • Protein 18 g • Fat 12 g • Carbs 37 g
Ingredients
- 150 g carrot
- 100 g broccoli
- 1 egg
- 25 g breadcrumbs
- 25 g yogurt
- 5 g ghee
- Salt, to taste
- Black pepper, to taste
- Chopped parsley leaves
Method
- Peel and grate the carrot. Add it to a bowl with the egg, breadcrumbs, chopped parsley, salt and black pepper. Mix well until everything comes together into a fritter mixture.
- Heat a frying pan over medium heat and add 3 g ghee.
- Scoop generous heaped tablespoons of the carrot mixture into the pan and gently flatten them into round fritters.
- Cook for about 3 minutes on each side, or until golden and cooked through. If they begin browning too quickly, reduce the heat.
- Meanwhile, wash the broccoli and pat it dry. Season with salt and black pepper and coat with the remaining 2 g ghee.
- Air fry the broccoli at 180°C for 7–8 minutes, or until tender with lightly roasted edges.
- Arrange the carrot fritters with the roasted broccoli and top or serve with the yogurt.
- Garnish with a little parsley and serve hot.
Ippitizer Note
Keep the fritters fairly compact when shaping them so they hold together well in the pan. Cook them over medium heat rather than high heat so the outside turns golden without burning before the centre is cooked.
