Carrot & feta fritters with orange couscous
600 g, grated
3 medium, trimmed and finely chopped
1 clove(s), finely chopped
30 g, 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
Bart Harissa Paste
100 g, roughly chopped
1 zest(s) of 1
Freshly squeezed orange juice
- Place the couscous in a bowl, just cover with boiling water and cover the bowl with clingfilm, leave to steam until required.
- Wrap the grated carrot in a clean, dry tea towel and squeeze over the sink to remove as much excess water 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. Fluff the couscous using a fork, stir in some salt and pepper, the watercress and orange zest and juice. Serve the fritters with the couscous and the dipping sauce on the side.