Fritters make great meals and are perfect for using up the last ingredients in your veggie bin or cupboard. Feel free to mix up the vegetables to what you have on hand, however, we think this combo is great.
- 5 large carrots
- 2 large potatoes
- 1 large onion
- 600g kumara
- 5 free-range eggs
- 200g feta, crumbled
- 6 tbsp wholemeal flour
- 25g fresh coriander, chopped
- 2 tbsp cumin seeds
Peel and grate the carrots, potatoes, onion and kumara. Put in a colander over the sink with a big pinch of salt to drain for 30 minutes.
In a large bowl, combine the eggs, feta, flour, coriander and cumin seeds, then beat with a fork until mixed.
Squeeze as much liquid from the veg as you can, pressing down hard into the colander for 1-2 minutes, then add to the egg mixture. Stir to combine and season well.
Heat your oven to 150°C and heat up a frying pan at the same time.
Pick up a dollop of the mixture in a slotted spoon and put in a hot pan with a little bit of oil. Cook 2-3 at a time until golden. Squish them down with a spatula if you like them crispy all over. Once each batch is cooked put on a plate and keep warm in a low oven until they’re all done.
Serve with a green salad, lime wedge and yoghurt or tzatziki.