
Carrot Fritters
by @wholefoodwarrior
The best breakfasts feature ‘superfoods’ and can be made way ahead of time. Cue these carrot fritters served with St Helen’s Farm goats’ yogurt. Make one batch, keep them in the fridge, warm them as needed and dip them liberally in goats’ yogurt. Goats’ yogurt is naturally good for you thanks to it being a source of so many essential nutrients and minerals. It’s super creamy (seriously, try it), slightly lower in lactose and packed with prebiotics.
Ingredients:
5 carrots, approximately 450g, peeled and grated
a handful of parsley, (10g), finely chopped
1 small onion (50-60g), finely chopped
1 teaspoon each of cumin seeds, ground coriander and sea salt
freshly ground black pepper
3 tablespoons of plain flour
2x eggs
coconut oil to cook
200g St Helen’s Farm goats’ yogurt to serve
Method:
Combine the carrot, onion, spices, parsley, salt and flour in a large bowl. Season with plenty of freshly ground black pepper and stir well. Lightly beat two eggs, pour into the carrot mix and stir well again.
Put a tablespoon of coconut oil in a frying pan on a high heat.
Take a heaped tablespoon of the carrot mix, press it down between your hands and pop it in the frying pan. Reduce the cooking temperature to medium and cook the fritters on each side for 3-5 minutes until golden. Repeat until all of the mixture is gone.
To serve, top with a generous serving of creamy goat yogurt.
Keeps well in the fridge for 3 days.

More recipes you may be interested in...
-
Homemade Lemon Curd with Goats Yogurt
-
Caramel Apple Crumble Layered Yogurt
-
Gluten-free Cherry Bakewell Yogurt
-
The Ultimate Morning Granola
-
Oat Breakfast Loaf
-
Breakfast Ice Lollies
-
Smoothie Bowl
-
Brunch Bowl
-
Carrot Fritters
-
Mushroom Stroganoff
-
Chocolate and Orange Rice Pudding
-
Sticky Toffee Apple Cake
-
Turmeric and Nigella Seed Naan Bread
-
Chicken Tikka Masala
-
Passionfruit and Lemon Self-Saucing Pudding
-
Claire’s Classic Ginger Cake
-
Goats’ Cheese and Cranberry Tarts
-
Festive Christmas Puddings
-
Gingerbread Spiced Milk
-
Orange Hot Chocolate
-
Ginger and Clementine Christmas Biscuits
-
Goats’ Cheese Soufflé with Gazpacho Sauce
-
Squid, Prawn and Almond Patties
-
Creamed Rice with Rose Petal Sauce
-
Chocolate Chia Pudding
-
Blueberry and Chia Layered Yogurt
-
Strawberry and Banana Smoothie
-
Tzatziki
-
Shona’s Overnight Oats
-
NEW Strawberry and Banana Smoothie
-
Salmon with Black Beans, Lime & Goats Cheese
-
Green Smoothie
-
Banana Bites
-
Seasonal Poached Rhubarb with Natural Yogurt
-
All Goats’ Butter Shortbread
-
Banana Porridge
-
Buckwheat Pancakes
-
Sunshine Smoothie
-
Coconut Ice Cream (served with Lime syrup)
-
Goats Cheese and Spinach Parcels
-
Goats Cheese, Roasted Vegetable & Quinoa Salad with Lemon & Yogurt Dressing
-
Minted Pea Soup
-
Roasted Root Vegetable Lasagne
-
Rice Pudding
-
Goats Cheese, Rocket and Pesto Pizza
-
Goats Cheese Hash Browns
-
Bircher Muesli
-
Goats Cheese Hash Browns
-
Chocolate & Avocado Cake
-
Smoked Salmon and Asparagus Quiche
-
Quick Ideas
-
Vanilla and Honey Panna Cotta
-
Toad in the Hole
-
Sweetcorn Fritters
-
Smoked Salmon Souffle
-
Roast Tomato and Haricot Bean Soup with Goats' Cheese Croutons
-
Raspberry Yogurt Muffins
-
Quick and Easy Fruit Cake
-
Lemon and Pistachio Yogurt Cake
-
Lemon and Lime Layer Pudding
-
Goats’ Cheese Moussaka
-
Goats’ Cheese Frittata
-
Gluten-Free Bread
-
Gluten-Free Lemon Cake
-
Cornish Fish Pie
-
Chicken Tikka Kebabs
-
Cheese Linguine with Chilli
-
Butternut Squash and Red Pepper Soup
-
Baked Lemon Goats’ Cheese Cheesecake
-
Bacon and Tomato Risotto
-
Almond Moments