Carrot, cumin and feta fritters with coriander yogurt
- Preparation and cooking time
- Total time
- A little effort
- Serves 2 as a starter
Skip to ingredients
- 4 tbsp 0% fat greek yogurt
- 2 tbsp corianderchopped
- 4 tbsp self-raising flour
- 1 tsp ground cumin
- 1 medium egg
- 125g carrotscoarsely grated
- 1 small onionfinely sliced
- 50g fetacrumbled
- vegetable oil
- warmed flatbreads or a handful of salad
- leavesto serve
Nutrition: per serving
- kcal291
- fat16.2g
- carbs24.8g
- fibre2.5g
- protein13g
- salt1.05g
Method
step 1
Step 1
Stir together the yoghurt and coriander. Season and put to one side.
step 2
Step 2
Mix the flour, cumin, egg and 2 tbsp of water in a bowl until you have a smooth thick batter. Stir in the carrots, onion, feta and a good sprinkle of sea salt and freshly ground black pepper.
step 3
Step 3
Heat 1-2 tbsp of oil in a non-stick frying pan. Spoon dollops of the batter into the frying pan, flatten out a little with the back of the spoon and cook for 2-3 minutes each side, until cooked through and golden brown. Serve hot fritters with the herb yoghurt, flatbreads and salad.
