Carrot, cumin and feta fritters with coriander yogurt

Carrot, cumin and feta fritters with coriander yogurt

  • serves 2 as a starter
  • A little effort

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.



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


  • 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.

Nutritional Information

  • Kcals 291
  • Fat 16.2g
  • Carbs 24.8g
  • Fibre 2.5g
  • Protein 13g
  • Salt 1.05g