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Curried Carrot Fritters with Mango Avocado Salad & Tamarind Chutney
2 Serving Dinner

Curried Carrot Fritters

with Mango Avocado Salad & Tamarind Chutney

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
570
FAT
14g
CARBOHYDRATES
104g
PROTEIN
16g

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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
Tools: Large nonstick skillet, Box grater
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
570
FAT
14g
CARBOHYDRATES
104g
PROTEIN
16g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Make the carrot batter

Add garbanzo bean flour, curry powder, and ½ cup cold water to a large bowl and whisk to combine. Grate carrots using the large side of a box grater. Add 2 cups grated carrot, ½ tsp salt and ¼ tsp pepper to the large bowl. 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 minced shallot, minced garlic, sliced mango, sliced avocado, halved 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 refrigerate until ready to serve.

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. Use a measuring cup bottom to flatten the fritters and cook them until browned and crisp, 3 to 5 minutes per side. Transfer curried carrot fritters to a paper towel-lined plate and sprinkle with salt. TIP: If necessary, work in batches to avoid overcrowding the skillet.

5
Serve

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

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