Carrot & Rice Fritters with Dairy Free Roasted Capsicum Yoghurt

  • Carrot & Rice Fritters with Dairy Free Roasted Capsicum Yoghurt
  • Carrot & Rice Fritters with Dairy Free Roasted Capsicum Yoghurt
  • Carrot & Rice Fritters with Dairy Free Roasted Capsicum Yoghurt
  • Carrot & Rice Fritters with Dairy Free Roasted Capsicum Yoghurt
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Rated 5 out of 5 based on 1 votes

Ingredients

  • 1 cup frozen peas
  • 2 tspn oregano
  • 2 tspn curry powder
  • 1 tspn paprika powder
  • 1 cup oats or other dairy free milk
  • 2 cups besan flour
  • 1 tspn seasalt
  • 3 x slices roasted capsicum in oil
  • 3 x generous tbsp tofutti fresh cream cheese (avail. at coles % woolies)
  • 1 clove garlic for the fritter dough
  • 2 cups leftover rice to the dough

Method

I am sure you know this … you make yourself a fresh juice with your juicer and don’t know what to do with the leftovers from the veggies in the tank. Well, I made myself a great carrot juice yesterday. I had a tank full of carrot leftovers from juicing. I often bake a bread with it but this time I wanted to use the carrot leftover for cooking. So I made some really delicous fritters. And who not loves crispy fritters!
Very simple and delicous — you need the leftover carrots ( I juiced 6 middle sized carrots), I also had leftover rice – so I added approx 2 cups of cooked rice, 1 cup frozen peas, 1 grated garlic clove, 2 tsp dry orgegano (of course you can also use fresh one), 2 tsp of curry powder, 1 tsp of paprika powder, seasalt, approx 1 cup Oats milk (or any other dairy free milk) and approx 2 cups of besan flour. You maybe need more – if the dough is to wet, just add more flour.
So you see — this fritters are also gluten free!

Add all the ingredients for the dough into a bowl and mix very well.

And now heat some sunflower oil, it should be enough to cover the pan,
and start to add your dough and form some fritters.
Fry until crisp on each side, put on a paper towel to get rid of the oil
and thats already it!

How quick is that!

Serve with any kind of yoghurt you like … I made a delicous roasted capsicum yoghurt. I used roasted capsicum from the jar. Added the capsicum into my food processor with the juice of half a lemon and processed until smooth. Then I added 3 generous tbsp of Tofutti Fresh Cream Cheese — and processed with a bit of seasalt and chilli powder until smooth and creamy. That also it!

A quick lunch or dinner out of leftover!

ENJOY :-)

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  • That is a great way of using up carrots and great recipe too! I love it :)

    Reply

    by A. Gulden on 17/09/2013, 14:19
    A. Gulden
    • Thanks dear :-) — I love to use the leftovers this way — you can combine so many ingredients to get always a different fritter. Love it

      Reply

      by Angela H. on 17/09/2013, 14:50
      Angela H.