Carrot, cumin and feta fritters with coriander yogurt
- Preparation and cooking time
- Total time
- A little effort
- Serves 2 as a starter
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.
