They're that good!
Prep Time: 4 hours Cook Time: 12 minutes Total Time: 4 hours 12 minutes Yield: 4 servings
Ingredients
For the cashew cream:
- 1 cup raw cashews, soaked in water for at least 4 hours
- 1/2 cup water + more to thin if necessary
- 1/4 cup fresh lime juice
- 1 clove garlic, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
For the fritters:
- 2 cups shredded carrots (about 5 carrots)
- 1 cup cilantro, finely chopped
- 1/2 cup chickpea flour
- 1/2 cup diced red onion
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 2 eggs, lightly beaten
- 2 tablespoons water
- 2 tablespoons coconut oil
Instructions
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.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.
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.
Serve with cashew cream and additional cilantro.