• 2 large carrots, grated 
• ¼ C spring onion green tips
• ¼ C fresh coriander, finely chopped
• 1/4C fresh parsley, finely chopped
• 1 ½ C gluten free all purpose flour
• 2 tsp   baking powder
• Zest of 1 lime 
• 2 large eggs
• 8 tbsp water
• 1/4 tsp   salt
• 3 heaped tsp Butter Me up spice mix 
• Rice bran oil for frying fritters 

Dressing:

• 1/2C lactose free yoghurt
• 1/4 C fresh mint, finely chopped
• ⅛ C fresh parsley, finely chopped
• Juice of 1 lime 
• Zest of 1 lime 
• Cracked black pepper, to taste

1. Grate carrots and place in a big mixing bowl. 
2. Finely slice the green leaves of the spring onion.
3. Roughly chop the fresh coriander and parsley and add these to the bowl along with the gluten free flour, baking powder, Butter me up spice mix, lime zest, eggs, water, salt and black pepper. Mix until well combined (the mixture will be thick and sticky)
4. Scoop up the fritter batter using a 1/4C measure and gently shape it into a fritter. 
5. Repeat the process until all the batter is used. You should get 8-12 fritters per batch.
6. Make the mint yoghurt dressing. Mix the yoghurt, chopped herbs and lime juice in a small bowl. Season with black pepper and a sprinkle of lime zest. Place the dipping sauce to one side for serving.
7. Fry the fritters. Place a large non-stick frypan over medium heat. Once hot, add the oil.
8. Place the fritters into the pan and lightly press with a spatula to flatten. Fry for 3-4 minutes, then flip and cook for a further 2 minutes until the fritters are lightly golden and cooked through. Remove from the pan and place on a paper towel lined plate. 
9. Serve the fritters warm with a dollop of dressing.