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Carrot, cumin and feta fritters with coriander yogurt

Published: February 20, 2015 at 10:12 AM

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Serves 2 as a starter

A little effort

Total time: 30 mins

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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

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Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal291
• fat16.2g
• carbs24.8g
• fibre2.5g
• protein13g
• salt1.05g

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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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