Carrot & feta fritters with harissa dipping sauce
3
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Perfect for a light lunch, these vegetable fritters are served with a spicy yogurt sauce.
Ingredients
Carrots, raw
600 g, coarsely grated
Spring Onions
5 medium, trimmed and finely chopped
Garlic
1 clove(s), finely chopped
Coriander, fresh
2 tablespoon(s), roughly chopped
Light feta cheese
100 g, crumbled
Egg, whole, raw
4 medium, raw
Plain White Flour
2 tablespoon(s), level
Calorie controlled cooking spray
4 spray(s)
0% fat natural Greek yogurt
170 g
Harissa paste
1 tablespoon(s)
Salad leaves
1 portion(s)
Instructions
1
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.
2
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.
3
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.
4
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.
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