Carrot, White Bean and Parmesan Fritters

on
serves 4

3 cups shredded carrot
1 cup coarsely grated parmesan
400g can cannellini beans, drained, rinsed and roughly crushed
1/4 packed cup coriander or parsley, finely chopped
2 tsp cumin seeds, toasted
2 tsp ground coriander
1 tsp smoked paprika
2 cloves garlic, crushed
1 large lemon, finely grated zest
1/2 cup chickpea flour
1 tsp baking powder
2 large eggs, lightly beaten

hummas, dukkah and avocado to serve

Place all the ingredients except the salt and pepper and eggs in a large bowl and toss well together. Season generously with salt and pepper. Add the eggs and stir to combine well

Heat 2 tbsp of olive oil in a large saute pan over a medium heat. Add large spoonfuls of batter and press down lightly. Cook for about 3 mins each side until golden and cooked through.

Drain on kitchen towels, and place on a cooling rack in a low oven to keep warm. Repeat with the remaining batter. about 12 fritters.

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