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Zhoug Spiced Carrot Fritters with Cilantro Tzatziki & Pea Shoots
2 Serving Dinner

Zhoug Spiced Carrot Fritters

with Cilantro Tzatziki & Pea Shoots

Tags: Gluten-Free, Soy-Free, Chef's Choice
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
460
FAT
22g
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. 2 tsp zhoug seasoning
  5. 3 tbsp garbanzo bean flour
  6. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  7. 3 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  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. Salt and pepper*
  14. 2 tsp + 2 tbsp vegetable oil*
  15. 1 tbsp + 2 tsp olive oil*
  16. *Not included
  17. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew, coconut)
Tools: Large nonstick skillet, Baking sheet, Box grater
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
460
FAT
22g
CARBOHYDRATES
62g
PROTEIN
10g

View Full Nutrition Label


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 potatoes 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, zhoug seasoning, garbanzo bean flour, just 3 tbsp Vegenaise, and a pinch of salt and pepper to the bowl. Stir to combine.

3
Make the cilantro tzatziki

Add remaining Vegenaise, yogurt, cilantro, just half the cucumber, garlic, 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 another 2 to 3 minutes per side, until fritters are crispy. Transfer to a paper towel-lined plate and sprinkle with salt.

5
Make the beet-cucumber relish

Add the 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 zhoug spiced carrot fritters between plates. Dollop with cilantro tzatziki. Top with beet-cucumber relish and pea shoots. Tuck in!

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