Carrot & Fennel Fritters

Looking for something different for your Christmas party appetisers?! Try this fritter recipe with a fennel twist. They were a hit with my family! 🙂

Ingredients

• 400 gm canned chickpeas, drained and rinsed

• 125 ml olive oil, plus extra to serve (optional) (½ cup)

• 1 small fennel bulb, coarsely grated

• 4 carrots (about 420gm), coarsely grated

• ½ cup (loosely packed) parsley, finely chopped, plus extra to serve

• 50 gm buckwheat flour, sieved

• 2 eggs, lightly beaten

• 1 tsp ground mustard powder

• 2 spring onions, thinly sliced into rounds

Instructions

• Combine all ingredients  in a food processor, until mixture just comes together.

• Heat the oil in a frying pan over medium heat, add ⅓-cup portions of fritter mixture in batches and fry, turning once, until golden brown and cooked through (4-5 minutes), wiping out pan with paper towels and adding remaining oil between batches.

Approved for: Gluten-Free, Dairy-Free, Adrenal Diet

Filipa Bellette is Co-Founder of Chris & Filly Functional Medicine. She is an accredited Clinical Nutritionist & Functional Medicine Practitioner. She is also a Ph.D. thought-leader, award-winning writer, and regularly published as a guest blogger & in the media. Together with her husband Chris Bellette, Filipa has worked with over 2,000+ busy, burnout clients in the last 10+ years, and specialises in producing healthy, balanced, and happy Mums & Dads…or as she calls it, a Power Parent! Filipa’s own passion for producing high-performance Power Parents came from her own personal experience of Mummy Burnout, after having babies and juggling the demands of business, family, and her failing health.