makes 6 medium fritters
GLUTEN-FREE | DAIRY-FREE | VEGAN
If you’re looking for a light yet satisfying meal to ease in or out of a cleanse—or simply want to embrace more plant-based goodness—these fritters are the perfect pick. Packed with protein-rich quinoa, vibrant herbs, and fibre-filled carrots, they’re as nourishing as they are versatile.
A beautiful way to use up your end-of-week veggies, these fritters come together with simple, wholesome ingredients you likely already have on hand. Serve with a generous dollop of coconut yoghurt for a creamy, probiotic-rich finish that supports a happy, balanced gut.
Light, golden, and deliciously grounding—perfect for lunch, dinner, or a post-cleanse reset.
Ingredients
1 carrot, grated
1 cup cooked quinoa
2 eggs, lightly whisked
1 tbsp psyllium husk
½ cup buckwheat flour
1 bunch chives, roughly chopped
2 tbsp chia seeds
1 handful fresh mint, roughly chopped
Coconut oil, for cooking
Natural Coconut Yoghurt, to serve
Method
- Preheat oven to 180°C (fan-forced) and line a baking tray with baking paper.
- Combine all ingredients in a medium mixing bowl and stir with a wooden spoon. Let the mixture sit in the fridge for 10 minutes to thicken.
- Shape into 8 even-sized patties and place on a plate.
- Heat ½ tablespoon of coconut oil in a frying pan over medium heat. Cook fritters for 3 minutes on each side, or until golden brown.
- Transfer to the baking tray and bake for 10 minutes to finish cooking through.
- Serve warm with a spoonful of coconut yogurt, a sprinkle of fresh mint, and a handful of rocket.
