Fritters are the perfect choice for a snack, lunch or side. We've made ours with an MCT avocado mayo for extra brain power throughout the day.
These carrot fritters are so easy, with minimal ingredients. You can serve them with salad for lunch, as part of your breakfast, with your evening meal or just on their own with a dip.
These are delicious cooked fresh but also ideal for meal prepping for the week ahead. You can store any left over cooked fritters in an airtight container for 3 days. And reheat in the oven or frying pan.
If you have a food processor, it will come in helpful here. Or, grating the carrots yourself doesn't take much time at all. Once you've cooked the quinoa, just mix the carrots with the other ingredients and roll into a ball ready to fry. It's that simple.
The MCT avocado dip is even easier- just mix all the ingredients together until it's blended smoothly. You can use the avocado mayo for so many other recipes- like with some falafels or in a lunchtime wrap.
Adding a tablespoon of MCT oil into your routine each day can deliver an extra hit of energy. Keeping you feeling fuller for longer. Performance Lab MCT oil is flavourless- so you can add it seamlessly to smoothies, sauces, shales, salad dressings, coffee and more.
MCTs are also a source of healthy fats, found in coconut oil- which will keep you feeling full. When your brain runs low on glucose levels, MCT oil can help raise ketones for your brain to switch to as an energy reserve. As well as the energy benefits, a tablespoon a day can also help support cognitive health and brain energy.
Carrot Quinoa Fritters
Serves: 2 servings
Total time: 25 minutes
Ingredients:
Fritters:
2 large carrots
100g quinoa
1 tsp cumin
1 tsp garlic powder
2 tbsp chopped coriander
2 tbsp aquafaba (chickpea water- save the chickpeas for another recipe!)
Avocado MCT Mayo:
1 large avocado
1 tbsp MCT oil
2 tsp apple cider vinegar
2 tsp lemon juice (roughly ¼ lemon)
2 tbsp water
½ tsp garlic powder
Method:
- Add the quinoa to a saucepan and cover with water. Simmer for 10-12 minutes, then fluff with a fork, add a lid and set aside to cool.
- Meanwhile prep the avocado mayo. Add the flesh of the avocado to a food processor with all of the remaining ingredients and blend until very smooth.
- Grate the carrots or shred in a food processor.
- Mix the carrots with the cooled quinoa, cumin, garlic powder, coriander, aquafaba and salt and pepper to taste.
- Scoop out a handful of mixture and form into a ball. Press down lightly to flatten into a disc. Set aside on a chopping board and repeat with the remaining mixture.
- Heat 2 tbsp olive oil in a large frying pan over medium heat.
- Add the fritters and cook for 3-4 minutes on each side, until golden and crisp.
- Serve with some salad and avocado mayo.
Nutritional Information
Per serving: (½ recipe)
Calories: 560Carbohydrates: 35g
