carrot fritters with cumin-lime cashew cream


A quick recipe with simple ingredients that is absolutly delicious.  Every time we have made them, they disappear. People alwasy comment how good theya re and want to know when we will make them again. enough said!



carrot fritters with cumin-lime cashew cream
Preparation time
Cooking time


For 4 Person(s)


  • 1 cup raw cashews, soaked in water for at least 4 hours
  • 1/2 cup water
  • 1/4 cup fresh lime juice
  • 1 clove garlic, chopped
  • 1 tsp ground cumin
  • 1/2 tsp fine sea salt


  • 2 cups shredded carrots (about 5)
  • 1 cup cilantro, finely chopped
  • 1/2 cup chickpea flour
  • 1/2 cup diced red onion
  • 1/2 tsp ground cumin
  • 1/2 tsp fine sea salt
  • 2 eggs, lightly beaten
  • 2 tbs water
  • 2 tbs coconut oil

carrot fritters with cumin-lime cashew cream Directions

  1. Prepare the cashew cream by combining all the ingredients together in a food processor and processing until you've reached a consistency of whipped cream. Add more water if necessary. Taste test and adjust seasonings if needed. Set aside.

  2. In a large bowl combine the shredded carrots, cilantro, chickpea flour, onion, cumin, and salt. Add in the eggs and water and stir until well combined.

  3. Heat the coconut oil in a large skillet over medium-high heat. Scoop the fritter mixture into the pan in 1/4-cup portions and lightly flatten them with a spatula. Cook for about 3 minutes per side or until golden brown.

  4. Serve with cashew cream and additional cilantro.

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