Crispy Broccoli-Carrot Fritters with Yogurt-Dill Sauce

These were delicious! I took a shortcut and used rainbow slaw - purchased in the produce aisle, so it was already chopped up. I steamed for 2 minutes in the microwave and proceeded from there. Delicious, and it includes  red cabbage too for a bonus! I added lemon juice and garlic to the yogurt sauce too.  Big hit with my kids too! 

Delicious! I used fresh carrots and frozen broccoli florets. They came out great. Like wlbeth, I too skipped the yogurt sauce and served them plain. Would be good with a little garlic perhaps?

My husband really liked these, although he plans to add a bit more salt next time. I don't like broccoli at all, but could still eat these. Not my favorite dish in the world, but edible broccoli? Winner!

These were excellent and a great way to use up leftover broccoli. Did not make the yogurt sauce - just served them as is.

Yummy! I'm gluten free so I subbed a GF flour with wonderful results! I would serve these to guests. The recipe was quicker and easier than I expected. I'll be making these again!

I love these fritters. They're quick and easy for a week night, and they're delicious as leftovers. I've also made them substituting yellow onion for green, and added a little garlic salt. I use just a touch less flour than the recipe calls for. Packing them into a measuring cup and using that to press down into patties gives a nice shape and helps them hold together.

Love these. So good to even snack on or for lunch

These are so awesome. I did some tweaking. I agree using the food processor saves alot of time and definitely easier than chopping. I doubled the cheese as that is what my family prefers. I also made small patties squeezing out any juice and putting on a tray and putting in the freezer 20-30 min so they set and don't fall apart. I coated with Italian Bread Crumbs before frying as it gave them a really nice crisp coating. We tried w/o the coating and prefer the coated ones. I will definitely be making these again.

These are really good - they are hearty enough to be eaten as an entree. I used cauliflower instead of carrots since I didn't have any carrots. So yummy, added a little more salt and topped w/ shredded cheddar cheese.

These were quick and easy to assemble; I steamed the vegetables (rather than boil) and pulsed them with the other ingredients in a food processor. They also cooked up quickly, but I ended up with only 7 patties. The flavor was good, although the texture on the inside was a bit slimy. I would make these again but maybe cook them longer at at lower temperature to be sure the egg is cooked. I served these with CL Celeriac Soup.

These are really great. I was concerned at first, as the "batter" looked a bit dry and flour-y. But I forged ahead, and flattened them with the spatula pretty thin -- about 1/3-1/2 inch. They cooked up wonderfully, and me, my husband, and our five-year-old daughter enjoyed them. We dipped ours in the yogurt, our daughter chose ketchup. You could also easily cook them up a little bigger and thicker and use them as veggie burgers. The only minor change I made was to use 3 tablespoons of oil instead of 2 in the pan, just to make sure they crisped up very nicely. And I left out the hot pepper, because of our daughter, and instead ground in some black pepper. I'll be making this again for sure.