Herbed Carrot & Potato Fritter’s with White Bean Salad

  • Herbed Carrot & Potato Fritter’s with White Bean Salad
Ranking: 4 more votes required!

Rated 5 out of 5 based on 1 votes


  • 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


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!

Leave a Review

Leave a rating