Ingredients

The following ingredients have 4 Servings
  • 1 cup raw cashews (soaked in water for at least 4 hours)
  • 1/2 cup water + more to thin if necessary
  • 1/4 cup fresh lime juice
  • 1 clove garlic (chopped)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 2 cups shredded carrots (about 5 carrots)
  • 1 cup cilantro (finely chopped)
  • 1/2 cup chickpea flour
  • 1/2 cup diced red onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 2 eggs (lightly beaten)
  • 2 tablespoons water
  • 2 tablespoons coconut oil

Instruction

  • Prepare the cashew cream by combining all the ingredients together in a food processor and processing until you've reached a consistency of whipped cream. Add more water if necessary. Taste test and adjust seasonings if needed. Set aside.
  • In a large bowl combine the shredded carrots, cilantro, chickpea flour, onion, cumin, and salt. Add in the eggs and water and stir until well combined.
  • Heat the coconut oil in a large skillet over medium-high heat. Scoop the fritter mixture into the pan in 1/4-cup portions and lightly flatten them with a spatula. Cook for about 3 minutes per side or until golden brown.
  • Serve with cashew cream and additional cilantro.