courgette-carrot-and-feta-frittersI 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.

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