Carrot, spinach and courgette fritters with creamy feta dip
Ingredients
- 3 carrots, grated
- 3 courgettezucchiniXszucchini, summer squashX, grated
- 4 cups shredded spinach
- 3 spring onions, finely chopped
- 3 eggs, lightly beaten
- ¼ cup flour
- 1 teaspoon ground cumin
- ½ cup chopped fresh mint (reserve 1 tablespoon for dip)
- ½ cup chopped fresh coriandercilantroX (reserve 1 tablespoon for dip)
- zest and juice of 1 lemon
- 1 ½ cups low-fat plain yoghurt
- 120g feta, crumbled
- cracked black pepper
- spray oil
- 3 cups prepared slaw mix, dressed with vinaigrette (made with 2 tablespoons olive oil and 2 tablespoons balsamic vinegar)
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Instructions
1 In a bowl, combine carrot, courgette, spinach, spring onion, egg, flour, cumin, mint, coriander and lemon zest. Mix well.
2 In another bowl combine lemon juice, yoghurt, reserved herbs and feta. Season with pepper.
3 Spray a large pan with oil and set over a medium heat. Cook spoonfuls of fritter mixture on both sides until golden. Remove from pan and keep warm (in an oven on low works well). Repeat with remaining mixture.
4 Divide fritters between 4 plates and serve with feta dip and slaw on side.
Variations
Make it vegan: Use Orgran Vegan Easy Egg instead of egg. Use vegan cheese and yoghurt.
Nutrition Info (per serve)
-
Calories 405 cal
-
Kilojoules 1700 kJ
-
Protein 22 g
-
Total fat 23 g
-
Saturated fat 7 g
-
Carbohydrates 25 g
-
Sugar 16 g
-
Dietary fibre 8 g
-
Sodium 690 mg
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Calcium 500 mg
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Iron 5 mg
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