- Claire Baseley • Registered Nutritionist
Courgette, carrot and feta fritters with mint
I recently went to Kefalonia for my honeymoon and we ate these delicious fritters with our meal one evening, so I decided to give them a go when we got home. Vegetable fritters are versatile and a great way to get your 5 a day but the addition of feta and mint gave a real taste zing which makes them fantastic for dinner parties (use the leftover mint for caipirinhas!)
Makes about 8 fritters
You’ll need
1 large courgette, grated
2 carrots, peeled and grated
A handful of shredded fresh mint leaves
Black pepper
1 egg, beaten
8 slices of feta cheese, about 2cm square and 0.5cm thick
1tbsp rapeseed oil
How to
- Mix together the courgette, carrots, mint and pepper in a bowl until combined. I find blotting the courgette on kitchen paper or squeezing it out helps to remove some of the moisture.
- Add the beaten egg and stir well to combine.
- Take a golf ball sized amount of veggie mixture and pop a piece of feta inside before forming it into a flat patty in your hands.
- Chill the patties for half an hour in the fridge if you have time.
- Heat the oil in a non-stick frying pan, over a medium heat and cook the fritters for around 5 minutes either side, until they are golden brown
- Delicious served with salmon or chicken.
