Carrot and feta fritters
- 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
- oil spray
- Salsa salad
- 6 tomatoes, chopped
- ½ avocado, chopped
- 1 red onion, sliced
- 2 large red capsicums
- 4 cups rocketarugulaX
- 2 cups cooked couscous
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.
Nutrition Info (per serve)
Total fat 21g
Saturated fat 7g
Dietary fibre 9g
Fritters can be made ahead and reheated.
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