Kumara, Carrot and Feta Fritters
Photo by Tamara West
19/11/2012
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These crispy, golden vegetable fritters are very moreish so you may want to double the recipe.
Ingredients
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| 3 cups | Orange kumara, peeled and coarsely grated |
| 1 cup | Carrot, peeled and coarsely grated |
| 4 | Spring onions, trimmed and finely chopped |
| 2 tbsp | Fresh dill, chopped, or parsley |
| 1 | Egg, lightly beaten |
| ¼ cup | Cornflour |
| 1 tsp | Salt |
| ¼ tsp | Freshly ground black pepper |
| 100 g | Creamy feta cheese, crumbly |
| 1 to fry | Oil |
Directions
- Heat the oven to 180 degC. Line a shallow baking dish withbaking paper.
- If necessary squeeze the grated kumara and carrot to extract excess moisture and place in a large bowl with the spring onion and dill or parsley.
- Whisk the egg, cornflour, salt and pepper together in a small bowl. Add to the vegetables and stir through the crumbly feta.
- Heat sufficient oil to cover the bottom of a large frying pan. Divide the mixture evenly into 8 and press firmly (don’t go lightly) to make a fritter about 1cm thick.
- Cook 4 at a time in the hot oil, using a spatula to press down on the fritters as they cook.
- Turn once they are golden brown and cook on the other side — only until brown.
- Transfer the fritters to the prepared baking dish.
- Place in the preheated oven and cook for 15 minutes until the vegetables are tender.
- Serve warm with salad greens, chutney and a dollop of sour cream.
Tip: Add 1 tsp toasted cumin seeds to the grated vegetables (toast cumin seeds in a hot, dryfrying pan until you can smell their aroma). Try serving these fritters with your favourite smoked fish or poached eggs.
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Comments
annabelhouse
added 177 days agoCan we have some directions for this please?!
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added 176 days agoHi Annabel, we're not sure why they weren't showing but should be all good to go now; let us know how you get on!
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