Photo of Carrot & feta fritters with harissa dipping sauce by WW

Carrot & feta fritters with harissa dipping sauce

Points® value
Total Time
1 hr
15 min
45 min
Perfect for a light lunch, these vegetable fritters are served with a spicy yogurt sauce.


Carrots, raw

600 g, coarsely grated

Spring Onions

5 medium, trimmed and finely chopped


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)


  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.