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Za’atar Spiced Carrot Fritters with Cilantro Tzatziki & Pea Shoots
2 Serving Dinner

Za'atar Spiced Carrot Fritters

with Cilantro Tzatziki & Pea Shoots

Tags: Gluten-Free Soy-Free Nut-Free Chef's Choice
SERVINGS
PREP & COOK TIME
30 min
CALORIES
600
FAT
37g
CARBOHYDRATES
62g
PROTEIN
10g

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INGREDIENTS

  1. 1 red beet, peeled
  2. 8 oz Yukon Gold potatoes, grated
  3. 3 carrots, peeled and grated
  4. 1 tbsp za'atar seasoning
  5. 3 tbsp garbanzo bean flour
  6. 2 oz vegan mayo
  7. 2 oz vegan tzatziki
  8. ¼ oz fresh cilantro, leaves and tender stems roughly chopped
  9. 1 cucumber, diced (divided)
  10. 1 garlic clove, minced
  11. 1 lemon, juiced
  12. 1 oz pea shoots
  13. 2 tbsp vegetable oil*
  14. 1 tbsp + 2 tsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition.
Allergens: sesame
Tools: Large nonstick skillet, Baking sheet, Box grater
SERVINGS
PREP & COOK TIME
30 min
CALORIES
600
FAT
37g
CARBOHYDRATES
62g
PROTEIN
10g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the beets

Preheat oven to 425°F. Place beet on a piece of foil, add a pinch of salt and 2 tsp olive oil, and wrap the foil around the beet. Roast until tender, 18 to 20 minutes. Let cool, dice the beet into small pieces, and add to a medium bowl.

2
Make the fritter mixture

Add potato to a medium bowl, sprinkle with salt, and let sit for 5 minutes. Squeeze potato to remove most of the liquid. Discard the liquid, wipe the bowl clean, and add potato, just 1¼ cups carrot, za’atar seasoning, garbanzo bean flour, mayo, and a pinch of salt and pepper to the bowl. Stir to combine.

3
Make the cilantro tzatziki

Add tzatziki, cilantro, just half the cucumber, and a pinch of salt to a medium bowl and stir to combine.

4
Form and fry the fritters

Form the fritter mixture into 4 thin cakes. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Use a spatula to place fritters in the oil and fry for 1 minute. Lower the heat to medium and cook until fritters are crispy, another 2 to 3 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt.

5
Make the beet-cucumber relish

Add remaining cucumber, lemon juice, a pinch of salt, and 1 tbsp olive oil to the bowl with the beet and toss to combine.

6
Serve

Divide the za’atar spiced carrot fritters between plates. Dollop with cilantro tzatziki. Top with beet-cucumber relish and pea shoots. Tuck in!

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