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.