1400 700 vegan currycarrotfritters horizontal

Curried Carrot Fritters

with Mango Avocado Salad & Tamarind Chutney

dinner

Quick and Easy <600 Calories Gluten-Free Nut-Free Soy-Free Indian Avocado Beans/Legumes Carrot Chickpeas Fruit Lime Parsley Tomatoes Dinner
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
550
FAT
15g
CARBOHYDRATES
99g
PROTEIN
17g

MAIN INGREDIENTS

  1. ¾ cup garbanzo bean flour
  2. 1½ tsp curry powder
  3. 4 carrots
  4. 1 shallot
  5. 1 garlic clove
  6. 1 mango
  7. 1 avocado
  8. 6 oz grape tomatoes
  9. ¼ oz fresh parsley
  10. 1 lime
  11. 2 tbsp tamarind chutney
  12. 1 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

TOOLS

  • Large nonstick skillet
  • Box grater

INSTRUCTIONS

1
Make the carrot batter

Add the garbanzo bean flour, curry powder, and ½ cup cold water to a large bowl and whisk to combine. Using the large side of a box grater, grate the carrots. Add 2 cups grated carrot to the bowl along with ½ tsp salt and ¼ tsp pepper. Mix the carrot batter and set aside.

2
Prepare the produce

Peel and mince the shallot. Peel and mince the garlic. Peel the mango, remove the pit, and thinly slice the flesh. Halve the avocado, remove the pit, and thinly slice the flesh. Halve the grape tomatoes. Pick and roughly chop the parsley leaves. Zest, halve, and juice the lime.

3
Make the mango avocado salad

Add the minced shallot, minced garlic, sliced mango, sliced avocado, halved grape tomatoes, chopped parsley leaves, lime zest, lime juice, ½ tsp salt, and a pinch of pepper to a large bowl. Toss the mango avocado salad and place in the refrigerator until serving.

4
Crisp the carrot fritters

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Scoop 6 portions of carrot batter into the skillet, each about ¼ cup. Flatten the batter with the bottom of the measuring cup and cook fritters until browned and crisp, 3 to 5 minutes per side. Transfer the curried carrot fritters to a paper towel-lined plate and sprinkle with salt.

5
Serve

Divide the curried carrot fritters between plates and drizzle with tamarind chutney. Serve with mango avocado salad. Bon appétit!