Carrot, fennel and feta fritters

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

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2017

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