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.


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


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.

Carrot Fritters!