Kumara, carrot and feta fritters

Tamara West

These crispy, golden vegetable fritters are very moreish so you may want to double the recipe.

Ingredients

3 cups	Orange kumara, peeled and coarsely grated (Main)
1 cup	Carrot, peeled and coarsely grated
4	Spring onions, trimmed and finely chopped
2 Tbsp	Fresh dill, chopped, or parsley
1	Egg, lightly beaten
¼ cup	Cornflour
1 tsp	Salt
¼ tsp	Freshly ground black pepper
100 g	Feta, choose a crumbly one
1 drizzle	Oil

Directions

1. Heat the oven to 180C. Line a shallow baking dish with baking paper.
2. If necessary squeeze the grated kumara and carrot to extract excess moisture and place in a large bowl with the spring onion and dill or parsley.
3. Whisk the egg, cornflour, salt and pepper together in a small bowl. Add to the vegetables and stir through the crumbly feta.
4. Heat sufficient oil to cover the bottom of a large frying pan. Divide the mixture evenly into 8 and press firmly (don't go lightly) to make a fritter about 1cm thick.
5. Cook 4 at a time in the hot oil, using a spatula to press down on the fritters as they cook.
6. Turn once they are golden brown and cook on the other side — only until brown.
7. Transfer the fritters to the prepared baking dish.
8. Place in the preheated oven and cook for 15 minutes until the vegetables are tender.
9. Serve warm with salad greens, chutney and a dollop of sour cream.

Tip:

Add 1 tsp toasted cumin seeds to the grated vegetables (toast cumin seeds in a hot, dry frying pan until you can smell their aroma). Try serving these fritters with your favourite smoked fish or poached eggs.