Tantalise your taste buds with delicious fritter recipe

Enjoy this versatile vegetarian fritter recipe as a snack or for lunch, or serve with green salad, yogurt and lime wedges as a light dinner.

What you will need: 

  • 800g carrots
  • 2 large potatoes
  • 1 large onion
  • 600g sweet potatoes
  • 5 medium free-range eggs
  • 200g feta, crumbled
  • 6 tbsp wholemeal flour
  • 25g fresh coriander, chopped
  • 2 tbsp cumin seeds
  • 300ml vegetable oil
  • Green salad, lime wedges and yogurt to serve


  1. Peel and grate the carrots, potatoes, onion and sweet potato. Put in a colander over the sink with a big pinch of salt and leave to drain for 30 minutes.
  2. In a large bowl, combine the eggs, feta, flour, coriander and cumin seeds, then beat with a fork until mixed.
  3. Squeeze as much liquid from the veg as you can, pressing down hard into the colander for 1-2 minutes, then ass to the egg mixture. Stir to combine and season well. Heat the oven to 150C/fan130C/gas2.
  4. Heat the oil in a wok or saucepan to 180C or until a cube of bread sizzles. Put a small handful of the mix in a slotted spoon and lower into the oil. Cook 2-3 at a time: fry for 1.2 minutes, then turn and repeat until golden. Put on a plate and keep warm in a low oven.

Another must-try: Warm up with baked cheese and sweet potato fritters



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Holly Konig

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