Greg's spicy carrot fritters

Serves: 2 | Preparation Time: 30 min


  • 3 large carrots, peeled, coarsely grated
  • 2 tsp finely grated fresh ginger
  • 2 tbs besan (chickpea flour)
  • 1 eggwhite
  • 2 tbs coarsely chopped coriander
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp dried chilli flakes
  • Vegetable oil or ghee, to shallow-fry


Combine the carrot, ginger, besan, eggwhite and coriander in a medium bowl.
Place the mustard seeds and cumin seeds in a small frying pan over high heat and cook, stirring, for 1 minute or until aromatic and the seeds begin to pop. Remove the frying pan from the heat and add the seeds to the carrot mixture. Stir to combine.
Heat oil or ghee in a large non-stick frying pan over medium heat.
Spoon 3 tablespoonfuls of the carrot mixture into the frying pan. Use the back of a spatula to firmly press the mixture down.
Cook for 1-2 minutes each side or until golden brown and heated through. Transfer fritters to a plate lined with paper towel.
Place fritters on a platter and serve with the coconut sambal, cucumber pickle and  mango chutney.

Parsnip & Pecan Fritters

Serves: 2 | Preparation Time: 5 min


  • 100 Gram sour cream
  • 1 Tablespoon (Metric) chopped chives
  • 1 Teaspoon (Metric) lemon juice
  • 1 Tablespoon (Metric) sweet chilli sauce
  • 4 Drop tabasco or try 1 tsp worcestershire sauce for a different flavour
  • 2 Unit parsnips
  • 1 Unit egg
  • 15 Gram plain flour
  • 1 Tablespoon (Metric) chopped parsley
  • 25 Gram melted butter
  • 30 Millilitre milk
  • 30 Gram pecans, roughly chopped
  • Pinch cayenne pepper
  • 125 Millilitre oil


Dipping sauce - Combine all ingredients and add Tabasco/ Worcestershire sauce to taste. Set aside.

Peel parsnips, cut into chunks and place into a saucepan of cold water. Bring to the boil add a pinch of salt, turn down to a simmer and cook for 20 minutes. Drain and cool.

Puree parsnip in a food processor (if you donâ t have one, you can cook for slightly longer and mash through a sieve). Put into a bowl and mix in the remaining ingredients except the oil.

Heat the oil in a non stick pan over a medium heat. Drop in large spoonfuls of mixture and flatten with the back of the spoon. Cook for about 20 seconds each side, blot off excess fat and serve hot with the dipping sauce.