Carrot and feta fritters

Author: Niki Bezzant - Founding Editor

Photographer: Mark O'Meara

Save to favs/meal planning

See favs

Serves: 4 (makes 16 fritters)

Time to make: 20 mins

Ingredients

More weights & measures

4 carrots (300g), grated

120g reduced-fat feta, crumbled

2 teaspoons pesto

½ teaspoon dried red chilli flakes

½ teaspoon smoked paprika

½ teaspoon cumin seeds

¼ cup plain flourall purpose flourX or cornmeal

2 eggs

spray oil

Salsa salad

6 tomatoes, chopped

½ avocado, chopped

1 red onion, sliced

2 large red capsicums

4 cups rocketarugulaX

2 cups cooked couscous

Instructions

Stay Awake

1 Combine carrots, feta, pesto, chilli flakes, paprika, cumin seeds and flour in a large bowl. Add salt and pepper to taste. Add eggs and mix well. Shape tablespoon-sized portions of mixture into fritters.

2 Spray a large frying pan with oil and place over a medium heat. Fry fritters in batches, 2-3 minutes each side, turning when brown.

3 To make salsa salad, combine salad ingredients in a large bowl. Garnish with low-fat tzatziki if preferred.

HFG tip

Fritters can be made ahead and reheated.

Nutrition Info (per serve)

Calories 402 cal

Kilojoules 1680 kJ

Protein 16 g

Total fat 21 g

Saturated fat 7 g

Carbohydrates 35 g

Sugar 13 g

Dietary fibre 9 g

Sodium 520 mg

Calcium 210 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT