Name: Carrot, fennel and feta fritters
Yield: 4
Ingredients: 400 gm canned chickpeas, drained and rinsed; 125 ml olive oil, plus extra to serve (optional) (½ cup); 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

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

Ingredients

400 gm canned chickpeas, drained and rinsed

125 ml olive oil, plus extra to serve (optional) (½ cup)

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

Method

Main

1.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).

2.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.

3.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.

4.Scatter fritters with chickpeas, extra coriander and mint, and serve warm with yoghurt and lemon wedges.

Styling by Alice Storey

Styling by Emma Knowles