Also great to put into a school lunchbox for your child.Serves 4 – 6 as a main400g carrots, peeled and grated
1 potato, peeled and grated
300g sweet potatoes, peeled and grated
1 onion, peeled and grated
4 large eggs, beaten
50ml brown or white rice flour or cornflour
100g feta or ricotta cheese, crumbled
45ml fresh coriander or parsley, chopped
15ml lemon or lime juice
5ml ground cumin (optional)
Salt and freshly ground black pepper to taste
300ml vegetable oil for shallow fat frying
Place vegetables in a colander over the sink with a little salt, and allow to drain for 30 minutes.
Using a large bowl, whisk eggs and rice flour or cornflour together. Add in feta, coriander, lemon or lime juice and cumin.
Squeeze vegetables to get as much liquid out as possible. A potato masher works well.
Add vegetables to egg mixture and stir to combine all ingredients. Season to taste.
Preheat oven to 150C/130C/Gas mark 2.
Use a large wok or deep frying pan, add oil and heat over a moderate heat until a cube of bread sizzles.
Drop spoonfuls of mixture into the hot oil and fry 3-4 at a time.
Fry for about 3 minutes on one side, turn over and cook for a further 1-2 minutes until golden brown.
Drain well and keep warm in the oven until all the fritters are made.
Serve with a green salad, lemon or lime slices and Greek yoghurt or sweet chilli sauce.