Carrot & feta fritters with harissa dipping sauce
600 g, coarsely grated
5 medium, trimmed and finely chopped
1 clove(s), finely chopped
2 tablespoons, roughly chopped
Light Feta Cheese
100 g, crumbled
Egg, whole, raw
4 medium, raw
Plain White Flour
2 tablespoons, level
Calorie controlled cooking spray
0% fat natural Greek yogurt
- Wrap the grated carrot in a clean, dry tea towel and squeeze over the sink to remove as much excess liquid as you can. Put the carrot in a large bowl with the spring onions, garlic, coriander and feta, and mix to combine.
- In a separate bowl, whisk together the eggs and flour until you have a smooth mixture. Season then pour over the carrot mixture and stir to combine.
- Heat a large nonstick frying pan over a medium heat and mist with cooking spray. Working in batches, add heaped spoonfuls of the mixture to the pan, pressing down slightly with the back of the spoon. Cook for 6-8 minutes on each side until golden, then remove from the pan and keep warm. Repeat until you have 12 fritters.
- To make the sauce, combine the yogurt and harissa paste in a small bowl. Serve the fritters with the salad leaves and the dipping sauce on the side.