Herbed Carrot & Potato Fritter’s with White Bean Salad
Rated 5 out of 5 based on 1 votes
Ingredients
- 2 cups cooked white beans - rough processed
- 1/2 x onion - fine chopped
- 1/2 x red capsicum - fine cubed
- 1/2 x celery stalk - fine cubed
- 3-4 tspn capers - fine chopped
- 1 small bunch flat parley - fine chopped
- 3-4 Tbls homemade mayonaise
- 1/2 - 1 tspn raw sugar
- 1 pinch seasalt
- 1 pinch black pepper
- 3 x middle sized potatoes - grated with the skin on
- 1 x bigger carrot - greated with the skin on
- 1 clove garlic - grated
- 2 sprigs lemon thyme - chopped
- 3 sprigs thyme - chopped
- 3 sprigs oregano - chopped
- 1 pinch seasalt
- 1 pinch black pepper
Method
Start to prepare the salad. You can use canned beans or fresh cooked ones. I used fresh cooked ones. Prepare all the ingredients and add to a bowl. Mix well and set aside … best give it a rest in the fridge for a couple of hours.
Grate your potatoes and carrot. Add all herbs and spices and mix well with the besan flour. Set aside for 10 min. Heat some sunflower oil into a frying pan and add the dough — fry until golden brown from both sides and plate up with the salad on top. I also always put the fritters on paper towel to get rid of the oil. ENJOY 
Homemade Mayonaise:
1 tsp mustard, 1 splash white wine vinegar, 100ml organic soy milk (must be cold!), 1 pinch of Kala Namuk (black himalayan salt) or seasalt, as much Sunflower oil as it needs to thicken the mayo!
Add the mustard, vinegar, soy milk and salt into a large container and process with a hand processor. While you mix on high speed, add at the same time the oil. When it starts to thicken, stop adding oil and mix until it has a firm consistency! Thats it!
