3x spring onions or 1/2 onion
1 egg beaten (Agreeable Nature)
2 Tablespoons chickpea flour
1 handful of fresh parsley or coriander chopped (Janefield Hydroponics)
1 Tablespoon garam masala
1 garlic clove finely chopped (Wairuna Orchard)
Pinch of sea salt & black pepper
3 large carrots coarsely grated (Caithness Farm)
1.5 Tablespoons of ghee. (Allow for extra)
Put the spring onions and egg in a bowl with the flour, herbs, spices, garlic, salt, and pepper.
Squeeze any moisture from the carrots then add to the mixture.
In a wide frying pan, melt the ghee, swirling it around the pan to coat, add 1 tablespoon of the mixture per fritter, and fry for 2 minutes on each side until golden. Flatten each fritter gently so that it will evenly fry, make about 3 at a time adding more ghee to each batch.
Recipe from Elizabeth Marshall