serves
2
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 100 g Greek feta, crumbled
- 3 cups carrot, coarsely grated
- 1 tsp ground cumin
- ½ cup spring onions, finely chopped
- ½ cup fresh coriander, finely chopped
- 100 g plain flour
- salt and cracked pepper, to taste
- extra virgin olive oil, for frying
Yoghurt dressing
- 1 tbsp Dijon mustard
- 2 tbsp Greek-style yoghurt
- ½ lemon, juiced
- ½ clove garlic, minced
- 50 ml extra virgin olive oil
- salt and cracked pepper, to taste
Chilling time 1 hour
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
Combine all the dressing ingredients and whisk. Store in the fridge for at least 1 hour.
In a bowl, combine the feta, carrot, cumin, spring onion, coriander and flour, and season with salt and pepper. Form a ball using your hands and flatten. Repeat with the remaining mixture to make 10 rounds.
Heat the olive oil in a frypan over medium-high heat, using enough to cover the entire base. Fry the fritters on one side for 2 minutes or until golden brown. Turn over and cook other side.
Serve the fritters immediately on a platter with the dressing.
© 2012 Maria Benardis
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
