Carrot, Sweet Potato and Feta Fritters

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800 g carrots

2 large potatoes

1 large onion

600 g sweet potatoes

5 eggs

200 g feta, crumbled

6 tbsp wholemeal flour

25 g fresh coriander, chopped

2 tbsp cumin seeds

300 ml olive oil

green salad, lime wedges and yogurt to serve


1. 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.

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

3. 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.

4. 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.

Bon Appetit!

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