Gluten-free Carrot and Butternut Fritters


  1. Grate the carrot, squash, potato and onion (a food processor works well). Squeeze the excess liquid out.
  2. Beat together the eggs and flour and season well with salt and pepper. Add to the veggies, along with the basil.
  3. Heat the oil in a frying pan and take 1/8 of the mixture and drop in the frying pan. Fry 4 at a time, on a medium heat, for 3–4 minutes each side.
  4. Mix the sauce ingredients together.
  5. Mix the salad ingredients together.
  6. Serve everything together.


  • 1 large carrot
  • 1/2 butternut squash
  • 1 medium potato
  • 1/2 onion
  • 4 eggs
  • 6 tablespoons GF self-raising flour
  • 2 tablespoons freshly chopped basil
  • olive oil to fry


  • 150ml soured cream
  • 2 tablespoons freshly chopped chives
  • 1 tablespoon mayo, see page ??
  • 1 heart of romaine lettuce, thinly sliced
  • 2 spring onions, sliced
  • 1 apple, cut into matchsticks




prep time

cook time


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