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


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