Preparation time 10 minutes Cooking time 12 minutes Serves 10 Recipe courtesy of Caroline Trickey, Accredited Practising Dietitian (APD) Ingredients Method Nutrition 1 cup grated carrot (1 medium carrot) 1 cup finely chopped kale (2 leaves kale, deveined) ¼ cup fresh coriander, finely chop ¼ cup crumbled feta (35g) ½ cup besan flour (chickpea flour) 1 tbsp toasted sesame seeds, optional 1 egg, beaten ½ cup water pinch of salt freshly ground black pepper extra virgin olive oil Add into a bowl the carrot, kale, coriander, feta, besan flour, sesame seeds, egg, water, salt and pepper and mix to combine. Heat a frying pan over medium heat. When hot, add about a tablespoon of olive oil then spoon dollops of the fritter mix into the frying pan, being careful not to crowd the pan. Cook for 2-3 minutes each side, until cooked through and golden brown. When cooked, place on paper towel to absorb any excess oil. Repeat with oil and remaining mix. Serve warm fritters with your choice of chutney, green tahini or chilli sauce and salad. Nutritional information is provided per serve Engery 233kJ (56 calories) Protein 3g Saturated Fat 1g Total Fat 3g Carbohydrates 3g Sugars 1g Dietary Fibre 62g Sodium -