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Carrot and Coriander Fritters with Feta

 

Preparation Time
20-25 minutes

Cooking Time
16 minutes

Serves
Makes 6 fritters

Allergy Information
Gluten Free, Wheat Free, Vegetarian


Ingredients

  • 3 carrots, grated
  • 100g feta, diced into small pieces
  • 1 onion, chopped finely
  • 4 spring onion stalks, chopped
  • ½ red chilli, chopped finely
  • 2 garlic cloves, chopped finely
  • 40g fresh coriander, chopped finely
  • 1 tsp. Lucy Bee Turmeric Powder
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • 2 eggs, beaten
  • 1-2 tbsp. Lucy Bee Coconut Oil
  • A dusting of gluten free plain flour

Method

  1. Line a large mixing bowl with kitchen/paper towel. Add all the ingredients, except for the egg, Lucy Bee Coconut Oil and flour.
  2. Place another layer of kitchen/paper towel on top and press down firmly to soak up as much excess water as possible. Remove the kitchen/paper towel, add the eggs and stir together.
  3. Using your hands, make 6 even-sized balls with the mixture – give each one a slight squeeze to remove any remaining water, then flatten slightly to a pattie-shape.
  4. Dust the work surface with flour then place the fritters on top and turn to lightly coat each side.
  5. Melt Lucy Bee Coconut Oil in a pan, on a medium to low heat and fry the fritters for 6-8 minutes on each side, being careful not to burn – I found it best to do this in batches, to make sure each one was cooked through.
  6. Serve either on their own, with a salad or try a fried egg on top.

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