Carrot and cannellini bean fritters with herb yogurt sauce from Downshiftology Healthy Meal Prep: 100+ Make-Ahead Recipes and Quick-Assembly Meals: A Gluten-Free Cookbook (page 221) by Lisa Bryan

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Notes about this recipe

  • hbakke on November 10, 2024

    The fritters didn't hold together well and somewhat disintegrated in the pan. They were very tasty though with the yogurt sauce and served with a simply dressed salad. I will try again with an egg to replace the chia mixture and see if that binds the fritters better.

  • Ro_ on January 23, 2024

    I couldn't get chia seeds, which were supposed to be a gelling agent, but since such a small quantity was called for I thought I could get away with adding a little more flour and water. This seemed to be OK, but the fritters were threatening to fall apart during cooking, they just about held together though. I liked the flavours, and the dip, but not sure I'd repeat this really.

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