Carrot and feta fritters


Serves: 4 (makes 16 fritters)
Time to make: 20 mins
Total cost: $17.72 / $4.43 per serve

  • 4 carrots (300g total), grated
  • 150g reduced-fat feta, crumbled
  • 2 teaspoons pesto
  • 1/2 teaspoon chilli flakes
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin seeds
  • 1/4 cup plain flour or cornmeal
  • 2 eggs
  • cooking oil spray
  • Salsa salad
  • 6 tomatoes, chopped
  • 1/2 avocado, chopped
  • 1 red onion, sliced
  • 2 large red capsicums
  • 4 cups rocket leaves
  • 2 cups cooked couscous


Step 1 Combine carrot, feta, pesto, chilli flakes, paprika, cumin seeds and flour in a large bowl. Adjust the seasoning to taste. Add eggs and mix well. Form tablespoon-sized portions of the mixture into fritters.

Step 2 Spray a large frying pan with oil and place over medium heat. Fry fritters in batches, 2–3 minutes each side, turning as they brown.

Step 3 Make the Salsa salad by combining all ingredients together in a large bowl. Garnish with low-fat tzatziki.

HFG tip

  • Fritters can be made ahead and reheated.
  • See our article 50 meals in 20 minutes for more quick and tasty meal ideas.

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