Curried Fritters with Chili Lime Cream

While flipping through Zite the other day I came across a recipe for carrot fritters with chili lime cream. I glanced at the recipe and quickly realized it was not vegan, but it sounded super tasty so I took matters into my own hands - literally. The result is something so uber tasty I gobbled it up in about 4 minutes. It sounds complicated but only takes about 45 minutes to put together. I couldn't find the original recipe to credit for the inspiration so if you posted it please let me know so I can link up properly!

Curried Fritters with Chili Lime Cream (serves 4)

For the cream:
1 cup raw cashews, soaked in water for a few hours
1/4 - 1/2 cup cold water (depending on how long you soaked the cashews and how thick you want your sauce)
Juice of 1 lime
3/8 tsp. sea salt
1/4 -1/2 tsp. chili powder
1/2 tsp. white vinegar

For the fritters:
2 medium yukon gold potatoes
1 medium carrot
1/4 of a red onion
1 can chickpeas, drained and rinsed
2 cloves garlic
1 Tbls. fresh grated ginger
2 tsp. curry powder
1 tsp. sea salt
1 tsp. coriander
Canola oil

Blend together all of the ingredients for the cream until smooth. Chill in the fridge while you prepare the fritters.

Wash the potatoes (peel if you want) and peel the carrot. Shred (takes 2 seconds if your food processor has a shredding blade) and squeeze out the excess water. Transfer to a colander to drain.

Switch to the chopping blade on your food processor and add the onion, chickpeas, garlic, ginger, and seasonings. Pulse until the mixture resembles large crumbs and transfer to a large bowl.

Add the carrots and potatoes and mix using your hands.

Heat a generous amount of canola oil in a large pan over medium heat. Form small patties with the mixture and fry about 5 minutes on each side, until golden brown.

Drain on paper towels and serve with the chili lime cream.

Variation: Use zucchini instead of potato in the fritter.

Variation: Add a cup of cilantro and a handful of mint leaves to the cream.

Even better: Combine the above two variations. My dear friend Lily and her husband William were in town last weekend and this, along with bread pudding, was a big brunch hit!