I made this curried carrot fritters stack this past weekend and they’re an incredibly delicious and non-traditional way to use your waffle iron. You can also shape the fritters into patties and cook them in a skillet, but on weekends I like to take things just a tad further and do things like cook fritters in the waffle iron for the extra presentation points. There’s nothing traditional about this recipe, but it’s tasty because it borrows tried-and-true flavors from Indian cuisine. Maybe you could call it a deconstructed lamb curry? Anyway, I put these flavors I love on a plate together and let them work their magic.
This curried carrot fritters stack may look like it has lots of ingredients and/or steps, but the prep of the different parts of the recipe can happen simultaneously (greatly shortening total time spent). You can also use store-bought roasted tomatoes from a jar, but the flavor may be different from the jammy sweetness of cherry tomatoes roasted in olive oil using the method described below. If you’re not a lamb fan, feel free to sub ground beef or chicken (or use chopped/shredded meat for a different texture). I’m planning a vegetarian version of this with roasted eggplant instead of the lamb, which I think will also be knock-out delicious.
This curried carrot fritters stack borrows the flavors of India for a decadently deconstructed effect.
1 pint cherry tomatoes
1 tbsp olive oil
¼ tsp salt
½ lb ground lamb
¼ tsp salt
¼ tsp black pepper
1 lb carrots (approximately 4 medium carrots)
½ cup coconut flour
½ tsp salt
2 tbsp curry powder
2 tbsp olive oil
Fresh coriander (cilantro)
Preheat the oven to 350° F. Toss the cherry tomatoes with their olive oil and salt, spread on a [url href=”https://heyrachelmarion.com/recommends/cookie-sheet/” title=”cookie sheet”]cookie sheet[/url]. Bake in the preheated oven for 40 minutes (stirring occasionally to prevent burning) until very soft and thoroughly roasted. Remove from the oven and allow to cool.
While the tomatoes roast, prepare the ground lamb. In a dry [url href=”https://heyrachelmarion.com/recommends/cast-iron-skillet/” title=”Cast-Iron Skillet”]skillet[/url], cook the ground lamb over medium heat until no longer pink, breaking up chunks with a spoon or spatula.
Raise the heat to medium high under the lamb when cooked for 5 minutes to brown the meat, stirring frequently to prevent burning. Remove from the heat and allow to cool.
While the lamb cooks, prepare the fritters. Roughly chop the carrots after peeling and removing the ends.
In a [url href=”https://heyrachelmarion.com/recommends/food-processor/” title=”food processor”]food processor[/url], combine the chopped carrots, eggs, coconut flour, salt, curry and olive oil. Process until the carrots are roughly shredded.
Heat a [url href=”https://heyrachelmarion.com/recommends/flip-waffle-maker/” title=”Flip Waffle Maker”]waffle-maker[/url] until ready, then spoon the fritter batter onto its griddle. Cook for approximately 10 minutes or until browned on top and cooked through (time may vary depending on the waffle-maker).
Divide the fritters into fourths, then arrange two per plate. Top with the ground lamb and roasted tomatoes, then drizzle cashew butter over the stacks and add fresh coriander leaves and a sprinkle of chili flakes.