Carrot, Quinoa & Mint Fritters

A simple way to gently reset - rich in fibre with fresh herbs to aid digestion and support gut health.

Paired with creamy yoghurt for beneficial fats and a soothing finish, this is a balanced, nourishing meal that leaves you feeling satisified, energised, and light - never weighed down.

MAKES 6-8 MEDIUM FRITTERS | GLUTEN-FREE | DAIRY FREE

If you're wanting something light yet deeply nourishing these quinoa and carrot fritters are a beautiful option.

Rich in protein, fibre and fresh herbs, they gently support digestion while keeping you satisified and steady. They're also a simple way to use up leftover vegetables, made with wholesome staples you likely already have in your kitchen.

Serve a spoonful of yoghurt dressing for a creamy, gut supportive finish. Grounding, balanced, and easy to digest - perfect for a gentle reset at any time of day.

(make these vegan by replacing yoghurt for coconut yoghurt)

Ingredients:

1 carrot, grated

1 cup cooked quinoa

2 eggs, lightly whisked

1 tbsp psyllium husk

1/2 cup rye flour

1 bunch chives, roughly chopped

2 tbsp chia seeds

1 handful of fresh mint, roughly chopped

coconut oil, for cooking

Dressing:

1 cup greek style coconut yoghurt

1 tbsp olive oil

1 tsp lemon juice

pinch of celtic salt and pepper

Method

1. preheat oven to 180 degrees celsius (fan forced) and line a baking tray with baking paper.

2. 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.

3. shape into 6-8 even-sized patties and place on a plate.

4. heat 1/2 tablespoon of coconut oil in a frying pan over medium heat. cook fritters for 3 minutes on each side, or until golden brown.

5. transfer to the baking tray and bake for 10 minutes to finish cooking through.

6. add all dressing ingredients into a small bowl and mix until well combined.

7. serve warm with a spoonful of yoghurt dressing and a sprinkle of fresh mint.