Grate the carrots. Squeeze excess of liquid and set aside in a bowl.
In a small bowl, combine flour, garlic, curry powder, fresh coriander and half of the spring onion. Season with salt and pepper.
Add the flour mixture to the grated carrot and add the eggs. Mix well to create a paste.
Heat the oil in a frying pan over medium heat. Spoon about 2 tablespoons of carrot batter per fritter to the pan. Cook the fritters approximately 5 minutes on each side, or until golden and cooked through.
In a third bowl, stir the mango chutney and add the second half of the spring onion and the salad leaves. Toss to coat the leaves. Serve the fritters with the dressed salad leaves and a dollop of crème fraiche.