Combine the sunflower and pumpkinseeds in a medium sized bowl.
Pour one cup of boiling water over them, cover with a lid and let the seeds soak for at least 1 hour.
Drain and add them, along with the other ingredients for the sauce, to a blender.
Blitz until you get a creamy, smooth mixture. If it seems too thick, add a little more water (1 or 2Tablespoons should do).
Adjust the seasoning before serving.
Combine all the ingredients for the fritter in a large bowl.
Add 1 Tablespoon of coconut or olive oil to a small, 18 cm in diameter non stick frying pan over medium heat.
When the oil is hot, but not smoking, add the carrot mixture.
Using a spatula, spread the carrot mixture over the pan, smoothing the surface by gently pressing it down. Cook for 4-5 minutes.
After that time, place a plate over the top of the frying pan and gently flip the fritter over.
Add the remaining tablespoon of coconut or olive oil to the pan, return it to the heat and, once hot, add the fritter back in, golden side up. Fry for additional 5 minutes.
Serve with the sauce.Enjoy!