IN SEASON: Carrot, Sweet Potato and Feta Fritters
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.