Carrot, spinach and courgette fritters with creamy feta dip
3 carrots, grated
3 courgettes, grated
4 cups shredded spinach
3 spring onions, finely chopped
3 eggs, lightly beaten
1/4 cup flour
1 teaspoon ground cumin
1/2 cup chopped fresh mint (reserve 1 tablespoon for dip)
1/2 cup chopped fresh coriander (reserve 1 tablespoon for dip)
zest and juice of 1 lemon
1 1/2 cups low-fat plain yoghurt
120g feta, crumbled
cracked black pepper
3 cups prepared slaw mix, dressed with vinaigrette (made with 2 tablespoons olive oil and 2 tablespoons balsamic vinegar)
Total fat 23g
Saturated fat 7g
Dietary fibre 8g
- In a bowl, combine carrot, courgette, spinach, spring onion, egg, flour, cumin, mint, coriander and lemon zest. Mix well.
- In another bowl combine lemon juice, yoghurt, reserved herbs and feta. Season with pepper.
- Spray a large pan with oil and set over a medium heat. Cook spoonfuls of fritter mixture on both sides until golden. Remove from pan and keep warm (in an oven on low works well). Repeat with remaining mixture.
- Divide fritters between 4 plates and serve with feta dip and slaw on side.
Make it vegan: Use Orgran Vegan Easy Egg instead of egg. Use vegan cheese and yoghurt.
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