Carrot, Sweet Potato and Feta Fritters
Taken from Delicious Magazine
Ingredients (for 4):
2 large potatoes
1 large onion
600g sweet potatoes
5 medium free-range eggs
200g feta, crumbled
6 tbsp wholemeal flour
25g fresh coriander, chopped
2 tbsp cumin seeds
300ml vegetable oil
Peel and grate the carrots, potatoes, onion and sweet potatoes. Put in a colander over the sink with a big pinch of salt and press down with your hands to squeeze the water out of the vegetables. Leave to drain.
In a large bowl, combine the eggs, feta, flour, coriander and cumin seeds, then beat with a fork until mixed.
When the vegetables are relatively dry, add them to the egg mixture. Stir to combine and season well.
Heat the oil in a frying pan. Shape the mixture into balls and squeeze until no liquid comes out of each. Fry 2 or 3 at a time for 2-3 minutes, then turn over and repeat until golden.
Things to note:
I made these fritters to go with rice and peppers cooked in vegetable stock, so I halved the recipe to serve two. However, it still made more than plenty for this, so I would even just make a quarter of the mixture in future.
This time, I also forgot to put in the flour, which made my mixture very wet, so I may have had to squeeze out more liquid than usually. However, I still managed to get a good crisp around the outside of the fritters, but I imagine the flour would add more of a batter-like texture to the end product.
This dish would have definitely been improved with a sauce of some kind. The original recipe serves the fritters with a yoghurt dipping source, but the mango chutney and sweet chili sauce that I used both worked really well with the flavour of the fritters.
I'm getting used to this vegetarian stuff and starting to discover how inventive you can be with vegetables and how nice the end result can be. Progress!