Carrot and feta fritters
(at time of publication)
- 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.
Fritters can be made ahead and reheated.
Nutrition Info (per serve)
Total fat 21g
–Saturated fat 7g
Dietary fibre 9g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us