In the Kitchen… Carrot, Sweet Potato and Feta Fritters

In the Kitchen… Carrot, Sweet Potato and Feta Fritters

Many of us have chosen to reduce the amount of meat that we buy and eat due to the health and environmental impacts. Whilst we may have decided not to remove meat from our diets altogether, two or three meat-free days a week are increasingly commonplace.

Coming up with new ideas and finding meals that are both tasty and nutritious can be a challenge, so in the kitchen this month, why not enjoy this tasty snack or light meal, which can be served with a salad or green veg.

Serves 4
Preparation Time 30 minutes, plus draining time

800g carrots
2 large potatoes
1 large onion
600g sweet potatoes
5 medium free-range eggs
200g feta, crumbled
6 tbsp wholemeal flour
25g fresh coriander, chopped
2 tbsp cumin seeds
300ml vegetable oil
Green salad or vegetables, lime wedges and yogurt to serve

– Peel and grate the carrots, potatoes, onion, and sweet potatoes. Place them into a colander or a large sieve over the sink with a big pinch of salt, and leave to drain for 30 minutes.
– Take a large bowl and in it combine the eggs, feta cheese, flour, coriander, and cumin seeds. Beat with a fork until well mixed.
– Squeeze as much liquid from the grated veg as you can, pressing down hard into the colander or sieve for 1-2 minutes, then add the grated veg to the egg mixture. Stir to combine well and season generously. Heat the oven to 150C/fan130C/gas 2.
– Heat the oil in a wok or deep saucepan to 180°C, or until a cube of bread sizzles. Put dollops of the mix into a slotted spoon and lower into the hot oil. Cook 2-3 at a time: fry for 1-2 minutes, then turn the fritters over and repeat until golden. Put on a plate and keep warm in an oven set to low.

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Do let us know how you get on!