Carrot, fennel and feta fritters

AT A GLANCE

  • Serves 4 people

Fritters are a week-night staple, and any leftovers make a great sandwich filling the next day.

  • 400 gm canned chickpeas, drained and rinsed
  • 125 ml (½ cup) olive oil, plus extra to serve (optional)
  • 1 small fennel bulb, coarsely grated
  • 4 carrots (about 420gm), coarsely grated
  • ½ cup (loosely packed) coriander, finely chopped, plus extra to serve
  • 50 gm plain flour, sieved
  • 2 eggs, lightly beaten
  • 1 tsp ground cumin
  • 2 spring onions, thinly sliced into rounds
  • 70 gm feta, crumbled
  • Mint leaves, Greek-style yoghurt and lemon wedges, to serve
01   Preheat oven to 220C. Combine chickpeas and 2 tbsp olive oil in a bowl, season generously and spread on an oven tray lined with baking paper. Roast, shaking occasionally, until browned and crisp (15-20 minutes).
02   Meanwhile, combine fennel, carrot, coriander, flour, egg, cumin and spring onion in a bowl, and stir until mixture just comes together. Stir in feta and season to taste.
03   Heat half the remaining oil in a frying pan over medium heat, add ⅓-cup portions of fritter mixture in batches and fry, turning once, until golden brown and cooked through (4-5 minutes), wiping out pan with paper towels and adding remaining oil between batches.
04   Scatter fritters with chickpeas, extra coriander and mint, and serve warm with yoghurt and lemon wedges.

Topics:

CARROTS, CHICKPEAS, CORIANDER, FAST, RECIPE, SIDE DISH, FETA, MODERN AUSTRALIAN

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Mar 2017

Mar 2017

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