Ingredients:

  • 3 cups packed finely grated carrots
  • 1/2 medium yellow onion, finely minced
  • 1 teaspoon fresh grated ginger
  • 2 tablespoons fresh chopped coriander (cilantro)
  • 1/2 cup all-purpose flour (plus extra for dusting)
  • 1 large egg, lightly beaten
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Pinch of cayenne pepper (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons neutral oil (e.g., sunflower or rapeseed) for pan-frying

Instructions:

  1. Grate the carrots finely. Place the grated carrot in a clean tea towel or cheesecloth and squeeze firmly to remove as much excess moisture as possible.
  2. Heat 1 teaspoon of oil in a small pan. Gently sauté the minced onion until soft and translucent (about 5 minutes). Add the fresh ginger for the last minute of cooking. Set aside to cool slightly.
  3. In a large mixing bowl, combine the squeezed carrots, cooled onion/ginger mixture, fresh coriander, and the lightly beaten egg. Stir well.
  4. Sprinkle in the flour, ground cumin, ground coriander, cayenne (if using), salt, and pepper. Mix gently until just combined. Do not overmix.
  5. Dust a plate lightly with flour. Scoop about 1/4 cup of the mixture per patty and gently flatten it into a disc, about 1/2 inch thick. If the mixture is too sticky, lightly dust your hands with flour.
  6. Heat the remaining oil in a large non-stick frying pan over medium heat until the oil shimmers slightly. Place the patties into the hot oil, ensuring not to overcrowd the pan.
  7. Fry for 3–4 minutes per side until deep golden brown and cooked through. They should feel firm to the touch.
  8. Transfer cooked patties to a plate lined with kitchen paper to drain off any excess oil. Serve immediately.