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Seed crackers and carrot fritters made from juice pulp

Carrot pulp fritters

Savoury fritters of carrot juice pulp, egg, spring onion and coriander, fried until crisp at the edges.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings (about 10 small fritters)
Course: Lunch, Snack
Ingredients Equipment Method Notes

Ingredients
  

Fritters
  • 150 g carrot juice pulp or carrot with a little beetroot or celery pulp
  • 2 large eggs
  • 40 g cake flour or chickpea flour
  • ½ tsp baking powder
  • 2 spring onions thinly sliced
  • 1 small handful of fresh coriander chopped
  • ½ tsp ground cumin
  • ½ tsp salt
  • black pepper to taste
  • 50 g feta crumbled, optional
  • 3 tbsp sunflower oil for frying
To serve
  • plain yoghurt
  • lemon wedges

Equipment

  • Mixing bowl
  • Large frying pan
  • Spatula

Method
 

  1. Mix all the fritter ingredients except the oil in a bowl. The mixture should hold together when pressed with a spoon. If it is loose, add a spoonful of flour; if it is dry, add a spoonful of water.
  2. Heat the oil in a frying pan over a medium heat.
  3. Drop in heaped tablespoons of the mixture and flatten each one to about 1 cm thick.
  4. Fry for 2 to 3 minutes on each side, until golden and crisp at the edges. Drain on paper towel and keep warm while you fry the rest.
  5. Serve hot with yoghurt and lemon wedges.

Notes

If your pulp came from a juice with ginger in it, leave out the cumin and taste a little of the mixture first.