IN SEASON: Carrot, Sweet Potato and Feta Fritters

Fritter recipe

On the subject of seasonal vegetables, enjoy this versatile vegetarian fritter recipe by Delicious Magazine, as a snack or for lunch, or serve with a green salad, yogurt and lime wedges as a light dinner.

Cooking Time: Preparation time 40 mins, cooking time 6 mins

Serves: 4, very easy


800g of carrots

2 large potatoes

1 large onion

600g of sweet potatoes

5 medium free-range eggs

200g of feta, crumbled

6 tbsps of wholemeal flour

25g of fresh coriander, chopped

2 tbsps of cumin seeds

300ml of vegetable oil

Green salad, lime wedges and yogurt to serve

Equipment Needed: Potato peeler, grater, colander, large bowl, wooden spoon, fork, saucepan, slotted spoon, oven tray

Peel and grate the carrots, potatoes, onion and sweet potatoes. Put in a colander over the sink with a big pinch of salt to drain for 30 minutes.

In a large bowl, combine the eggs, feta, flour, coriander and cumin seeds, then beat with a fork until mixed.

Squeeze as much liquid from the veg as you can, pressing down hard into the colander for 1-2 minutes, then add to the egg mixture. Stir to combine and season well. Heat the oven to 150°C/fan130°C/gas 2.

Heat the oil in a wok or saucepan to 180°C or until a cube of bread sizzles. Put a small handful of the mix in a slotted spoon and lower into the oil. Cook 2-3 at a time: fry for 1-2 minutes, then turn and repeat until golden. Put on a plate and keep warm in a low oven.