Carrot, Coriander & Feta Fritters Recipe

Ingredients

500g bunched carrots
2 garlic cloves
1 chilli
1 red onion
A handful of coriander
A handful of mint, leaves only
1 lemon
100g feta
50g pea flour
Sea salt
Freshly ground pepper
2 eggs
2-4 tbsp olive oil
220g turmeric houmous

Prep: 20 mins | Cook: 10 mins

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Method

1. Separate the carrots from their tops, reserving a good handful of the tops. Scrub the carrots and coarsely grate them into a large bowl. Rinse the reserved tops and shake them dry. Finely chop the carrot tops and add them to the bowl.

2. Peel and grate the garlic. Finely chop the chilli (you can halve it and scrape out the seeds and pith before chopping if you prefer less heat). Peel and finely chop the red onion. Pick the mint leaves and finely chop with the coriander leaves and stalks. Finely grate the lemon zest. Add the garlic, chilli, onion, mint, coriander and lemon zest to the bowl.

3. Crumble the feta into the bowl. Add the pea flour with a pinch of salt and pepper and stir well. Crack the eggs into a separate bowl and whisk them together with a fork. Pour the eggs into the bowl of veg and fold to combine. This is your fritter mixture.

4. Pour 2 tbsp olive oil into a large frying pan - preferably non-stick - and warm it on a medium-high heat. Add heaped tablespoons of fritter mixture to the pan, leaving a small gap in between each spoonful (you may need to do this in batches, depending on the size of your pan). Fry the fritters for 3-4 mins on each side, till golden and crispy. Use a slotted spoon to lift the cooked fritters onto a plate lined with kitchen paper.

5. Serve the carrot and feta fritters with turmeric houmous and lemon wedges on the side.