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Carrot and feta fritters

  • Time to make: 20 mins
  • Serving: 4 people (makes 16 fritters)
Ratings: 5.0
Ingredients

Ingredients

  • 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 flour or cornmeal
    • 2 eggs
    • spray oil
    • Salsa salad
    • 6 tomatoes, chopped
    • ½ avocado, chopped
    • 1 red onion, sliced
    • 2 large red capsicums
    • 4 cups rocket
    • 2 cups cooked couscous
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

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    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.

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