Carrot-Ginger Fritters
with Asian-Style Sweet Potato Salad & Coconut Sweet Chilli Mayo
- Eggs
- Gluten
- Wheat
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Cashew
- Almond
- Walnut
- Macadamia
- Gluten
- Milk
- Sesame
- Soy
- Wheat
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pecan
- Pine Nut
- Pistachio
These golden fritters are full of bright and flavoursome ingredients, with a hint of zingy ginger to make your tastebuds sing! Serve with a super satisfying salad, studded with roasted sesame sweet potato nuggets, and you have a brand new meal that you'll crave again and again. Don't forget to top the fritters with the tropical mayo before digging in. This recipe is under 650kcal per serving.
Ingredients
1
sweet potato
2
carrot
2 clove
garlic
1 bunch
spring onion
1
cucumber
1 punnet
snacking tomatoes
1 packet
ginger paste
1 bag
spinach & rocket mix
1 packet
coconut sweet chilli mayonnaise
(Contains: Eggs May be present: Cashew, Almond, Walnut, Macadamia)
1 sachet
Southeast Asian Spice Blend
1 packet
crushed peanuts
(Contains: Peanuts May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut)
1 packet
Japanese dressing
(Contains: Sesame, Soy)
1
Long Chilli
Not included in your delivery
1
olive oil
1
egg
(Contains: Eggs)
⅓ cup
plain flour
(Contains: Gluten, Wheat)
¼ tsp
salt
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Season with salt and pepper and drizzle with olive oil. • Toss to coat, then roast until tender, 20-25 minutes. Set aside to cool slightly.
• Meanwhile, grate carrot, squeezing out any excess moisture using a paper towel. • Finely chop garlic and long chilli (if using). • Thinly slice spring onion. • Thinly slice cucumber into rounds. • Halve snacking tomatoes.
TIP: Removing the excess liquid from the carrot will help the fritters crisp up in the pan.
• In a medium bowl, whisk the egg. • Add carrot, spring onion, chilli, Southeast Asian spice blend, garlic, ginger paste, the plain flour, the salt and a good pinch of pepper. Mix well to combine.
TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, add heaped tablespoons of fritter mixture in batches, flattening with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate. You should get 3-4 fritters per person.
• While the fritters are cooking, in a large bowl, combine spinach & rocket mix, cucumber, tomatoes and sweet potato. • Just before serving, add crushed peanuts and Japanese style dressing. Gently toss to coat. Season salad to taste.
• Divide the carrot-ginger fritters and salad between plates. • Top the fritters with coconut sweet chilli mayonnaise to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty fritters, with some praising the Southeast Asian spices and coconut sweet chilli mayo. A few found the ginger overpowering.
- Ease of prep: Customers appreciated how simple the fritters were to make, with one noting it was easier than usual fritter recipes.
- Suggestions: Some recommended adding zucchini or feta to boost flavour. A few needed extra flour for the fritter mixture to hold together.
- Portions: Several found the serving size small, particularly for the fritters. Some added an egg to make it more filling.
- Salad: The roasted sweet potato and crushed peanuts were highlights in the salad, elevating the overall dish.
