Olive Magazine
Carrot, cumin and feta fritters with coriander yogurt

Carrot, cumin and feta fritters with coriander yogurt

Published: February 20, 2015 at 10:12 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2 as a starter

These carrot, cumin and feta fritters are a deliciously golden and crispy starter that vegetarians and meat eaters alike will love. Serve with herb yoghurt and salad.

  • Vegetarian
Nutrition:
NutrientUnit
kcal291
fat16.2g
carbs24.8g
fibre2.5g
protein13g
salt1.05g
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Ingredients

  • 4 tbsp 0% fat greek yogurt
  • 2 tbsp coriander, chopped
  • 4 tbsp self-raising flour
  • 1 tsp ground cumin
  • 1 medium egg
  • 125g carrots, coarsely grated
  • 1 small onion, finely sliced
  • 50g feta, crumbled
  • vegetable oil
  • warmed flatbreads or a handful of salad
  • leaves, to serve

Method

  • STEP 1

    Step 1

    Stir together the yoghurt and coriander. Season and put to one side.

  • STEP 2

    Step 2

    Mix the flour, cumin, egg and 2 tbsp of water in a bowl until you have a smooth thick batter. Stir in the carrots, onion, feta and a good sprinkle of sea salt and freshly ground black pepper.

  • STEP 3

    Step 3

    Heat 1-2 tbsp of oil in a non-stick frying pan. Spoon dollops of the batter into the frying pan, flatten out a little with the back of the spoon and cook for 2-3 minutes each side, until cooked through and golden brown. Serve hot fritters with the herb yoghurt, flatbreads and salad.

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