Low FODMAP Spiced Carrot Fritters with Lime Coriander Yoghurt

Steps

1. 1Peel and grate the carrots and place them in a large bowl (you can use a food processor to make this step faster). Next, finely slice the green leaves of the spring onion/green onion, roughly chop the fresh cilantro/coriander and add these to the bowl along with the flour, baking powder, cumin, turmeric, garam masala, lime zest, eggs, water, salt and black pepper. Mix until well combined. The mixture should be thick and sticky.
2. 2Using a ¼ cup measure, scoop up the fritter batter and gently shape it into a disc with your hands ready for frying. Repeat the process until all the batter is used. You should get 12 fritters per batch.
3. 3Make the lime yoghurt dipping sauce. Mix the yoghurt, chopped cilantro/coriander and lime juice in a small bowl. Season with black pepper and a sprinkle of lime zest. Place the dipping sauce to one side for serving.
4. 4Fry the fritters. Place a large non-stick frypan over medium heat. Once hot, add the oil. Gently place the fritters into the pan and lightly press with a fish slice to flatten. Fry for 3-4 minutes, then flip and cook for a further 2 minutes until the fritters are lightly golden and cooked through. Then remove from the pan and place on a paper-lined plate. You’ll need to repeat this process several times until all the fritters are cooked.
5. 5Serve the fritters warm with a dollop of lime coriander yoghurt.
6. 6Storage note: These fritters will keep for several days in the fridge or you can freeze them for several months. Reheat them in the microwave or in a pan before serving.