Now that we’re finally transitioning into warmer weather, I’m craving spring flavours and seasonal veg. This spring recipe for dilly carrot and cashew fritters works perfectly paired with new potatoes and sauteed asparagus. Asparagus and new potatoes are both in season in the UK right now! You could also pop these fritters into a bun with some tzatziki sauce for a zesty burger, or enjoy them cold on salad or a mezze platter.
In the UK, locally grown new potatoes and asparagus are available in the supermarkets from around April. If you grow your own, you might need to wait until June. Dill is usually available to harvest from late June. I used frozen leftover dill that I originally purchased fresh.
Eating seasonally is a vital aspect of sustainable living. Choosing to buy and eat produce which is grown in your region has a lower carbon footprint compared to produce shipped from overseas. Moreover, waiting to eat produce when it’s in season reduces the chance that it was grown in a greenhouse with artificial lighting, an agricultural practice which also has a significant environmental impact.
Take advantage of the veggies and fruit that are coming into season in your area! Most food packaging lists where the product is grown (in the UK we tend to have the Union Jack on British-grown produce). Alternatively, you can shop at your local farmers market, and ask where the food is grown before purchasing.
I made this spring recipe for dilly carrot and cashew fritters for dinner. The fritters were served warm with asparagus and peas cooked in a lemon butter sauce. Chopped chives from the garden garnished the new potatoes.
For more on seasonal eating and spring recipes see:
- How to Make Dandelion Jam (Cramaillotte)
- Eating Seasonally and Locally in the UK while living Zero Waste
- Strawberry Rhubarb Cake
Dilly Carrot and Cashew Fritters
- 2 Medium Carrots grated
- ½ Cup Cashew Nuts
- 2 Eggs beaten
- ½ Cup Fine Breadcrumbs
- 2 Tbsp. Fresh Dill chopped
- Olive Oil for frying
- Salt and Pepper to taste
- In a NutriBullet or food processor, pulse the grated carrot and cashews a few times until you have small pieces.
- Add the carrot mixture to a large bowl, and add the remaining ingredients. Mix until well incorporated
- Divide the mixture into four parts and form four 1-1 ½ inch thick patties.
- Heat olive oil in a frying pan and gently add the fritters to the pan once the oil is warmed.
- Cook approx. 5 minutes each side, until golden brown.
- Remove cooked fritters and drain on paper towel to absorb excess oil.
- Serve warm or cold!