Carrot & Corn Fritters with Mint Dip
30 min
Vegan
64494
For 2 Portions
180 g
soy yogurt
160 g
corn, canned
120 g
chickpea flour
5 g
mint, fresh
4
carrot
1
red onion
1/4
lime
2 tsp
paprika powder, sweet
2 tbsp
olive oil
1 tsp
cumin, ground
1 clove(s)
garlic
pepper
salt
1. All set?
2. Halve and juice lime.
3. Wash mint, shake dry, and chop finely.