Carrot Fritters with Yoghurt

Today’s Carrot Fritters are a traditional Canadian favourite that work well as a tasty side dish; otherwise serve a few more and add yoghurt for a scrumptious brunch or lunch.


  • 1 tablespoon mustard seeds
  • 1/2 tablespoon cumin seeds
  • 1/2 teaspoon ground cardamom
  • 6 peeled and grated carrots
  • 50g plain flour
  • 1 grated onion 
  • 1 crushed garlic clove
  • 1/4 cup finely chopped coriander
  • 1 lightly whisked egg
  • 2 tablespoons ghee
  • 250g natural yoghurt
  • 1 tablespoons sesame paste
  • 2 tablespoons lemon juice
  • Lemon wedges, to serve

Preheat oven to 120°C.

Heat a saucepan over low heat and add the mustard and cumin seeds. Toss for 1 minute until aromatic and remove from heat. In a medium bowl, combine seeds, onion, garlic, carrot and coriander. Add in flour and egg and stir until combined. Season with salt and pepper.

Heat the ghee in a large frying pan over medium heat. Spoon three 1/4-cupfuls of carrot mixture into the pan. Use a spatula to flatten to 10cm discs. Cook each disc for 2 minutes or until golden and turn and cook for a future minute.

Once cooked, place each disc on an over tray and keep warm in your oven. Repeat process until you have used all the carrott mixture.

In a small bowl, combine the tahini, lemon juice, yoghurt and cardamom.

Divide the fritters among serving plates. Top with yoghurt and serve immediately with lemon wedges.

YourLifeChoices Writers
YourLifeChoices Writers
YourLifeChoices' team of writers specialise in content that helps Australian over-50s make better decisions about wealth, health, travel and life. It's all in the name. For 22 years, we've been helping older Australians live their best lives.
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