It’s Sunday morning, l opened my fridge with a sigh, l knew l didn’t want to go down to the valley floor to shop. So instead I took everything from my vegetable draw and let my creative side take over. I thought about flavour, colour, healthiness and making it super quick and easy. This little recipe is great for a simple lunch, a picnic or to place a few fritters into a lunch box to take to school or work.


Carrot, ginger and lime fritters with a tomato salsa.


6 carrots, grated

2 brown onion, chopped finely

1 lime zest

3 garlic cloves, chopped finely

2 eggs

1 tsp turmeric

1 tsp cumin

1/2 tsp cinnamon

1 tbsp flax seeds

1 tbsp sunflower seeds

salt and black cracked pepper

1 tbsp ginger, finely grated

110g Quinoa flour

1/2 cup chopped coriander (or parsley)

Salsa sauce – mix all the below ingredients, season to taste, chill

2 large organic tomatoes, chopped finely

2 tbsp coriander, finely chopped

1/2 red onion, finely chopped

1/2 lime juice

salt and pepper

2 tbsp extra virgin olive oil



  1. In a large mixing bowl, place the carrot, lime zest, onions, ginger, garlic, coriander, turmeric, cinnamon and cumin, mix well and add the quinoa flour.
  2. In a small bowl beat the two eggs with salt and pepper, add to the carrot & mix well,  then add the flax seeds and sunflower seeds.
  3. In a large non stick frying pan, heat 4 tbsp sunflower oil. Carefully spoon 2 tbsp of mixture per fritter, leaving space and not overcrowding.
  4. Cook for 3 -5 minutes on each side or until golden. Remove from the pan and drain on kitchen towel.
  5. The fritters can be served immediately with the salsa sauce and pita bread or eaten cold wrapped in a pita with some Greek yoghurt.





Pin It on Pinterest