Wednesday, December 15, 2010

Carrot & Cumin Fritters

After the ice-cream, I had egg whites to dispose of. Having chatted with my Mom the day before about the delicious pumpkin fritters dipped in cinnamon-sugar she used to make for my bro and I as kids on rainy days (we've been having a lot of those of late here in Gauteng), I thought I'd "healthy it up" a bit in the fritter department.

So I threw some things together and this is what came out. Really, you can make fritters from a multitude of foods, just as long as you glue it together using eggs and have a consistency which allows you to form patties or round fritters. So, nothing left to do but have fun with it.

  • 6 large carrots
  • 1 large onion
  • 2 garlic cloves
  • 2 small, very mild chillies
  • 2 sprigs of rosemary
  • 12 green beans
  • chives
  • 5 egg whites
  • 6 tablespoons rice flour
  • salt
  • cumin powder
  • coconut oil (for frying)
  1. Chop the carrots, onions, green beans in chunks. Boil the carrots and onions with the garlic cloves, chillies, rosemary and salt for 20 minutes.
  2. While still on the heat, add the green beans, and boil for a further 10 minutes.
  3. Drain well. Zhoesh with a stick blender, then add chopped fresh chives, cumin and salt to taste.
  4. Stir through the egg whites and rice flour.
  5. Use a non-stick frying pan and a light coating of coconut oil to put "blobs" of batter down. When you flip them, use a spatula to flatten them to get a patty shape.
  6. Serve garnished with fresh chives.