Carrot Fritters - cooking recipe

Ingredients

2 large about 340g carrots, peeled, coarsely grated
2 teaspoons finely grated fresh ginger
2 tablespoons besan (chickpea flour)
1 egg white
2 tablespoons coarsely chopped coriander
1 teaspoon black mustard seeds
1 teaspoon cumin seed
vegetable oil or ghee, to shallow-fry

Preparation

Combine the carrot, ginger, besan, eggwhite and coriander in a medium bowl. Place the mustard seeds and cumin seeds in a small frying pan over high heat and cook, stirring, for 1 minute or until aromatic and the seeds begin to pop. Remove the frying pan from the heat and add the seeds to the carrot mixture. Stir to combine.
Heat oil or ghee in a large non-stick frying pan over medium heat. Spoon 3 tablespoonfuls of the carrot mixture into the frying pan. Use the back of a spatula to firmly press the mixture down. Cook for 1-2 minutes each side or until golden brown and heated through. Transfer fritters to a plate lined with paper towel. Repeat in 5 more batches with remaining carrot mixture, reheating pan between batches (you will have about 18 fritters).
Place fritters on a platter and serve with the coconut sambal, cucumber pickle and bought mango chutney.