Carrot & Noodle Fritter Recipe

Carrot & Noodle Fritter


  • 1 pkt
  • 2 tbsp
    plain flour
  • 2 tsp
  • 1 tsp
    garlic puree
  • 2 tbsp
    flat-leaf parsley, chopped
  • 4 (100g)
    spring onions, sliced thinly
  • 4 (100g)
    eggs, lightly beaten
  • 3 (360g)
    carrots, grated
  • 1 (200g)
    red capsicum, finely chopped
  • 2 tbsp
    olive oil
  • 1/2 cup (125mL)
    tomato relish
  • 1/2 cup (125mL)
    Reduced Fat Greek yogurt
  • Lime wedges to serve

How to Cook

Prep Time: 15 minutes | Cooking Time: 20 minutes
  1. Cook MAGGI 2 Minute Noodles according to packet instructions, drain and cut using scissors; keep warm. Combine flour, cumin, garlic, parsley and green onions in a large bowl. Add eggs. Mix well to combine. Add carrots, capsicum and reserved noodles to egg mixture.

  2. Heat a non-stick frying pan, add oil to cover base then add 1/4 cup of batter per fritter to frying pan. Cook fritters in batches for 3 minutes each side, or until golden and cooked through.

  3. Serve as a stack and top with tomato relish with yogurt and lime wedges.