Carrot, Kale, Coriander and Feta Fritters

Prep Time: 10 mins
Cooking Time: 12 mins
No of Serves: 10

Recipe courtesy of Caroline Trickey, Accredited Practising Dietitian

Ingredients

  • 1 cup grated carrot (~1 medium carrot)
  • 1 cup finely chopped kale (~2 leaves kale, deveined)
  • ¼ cup fresh coriander, finely chopped
  • ¼ cup crumbled feta (~35 grams)
  • ½ cup besan flour (chickpea flour)
  • 1 tablespoon toasted sesame seeds, optional
  • 1 egg, beaten
  • ½ cup water
  • pinch of salt
  • freshly ground black pepper
  • extra virgin olive oil

Nutrition Information (per serve)

Energy 233 kJ (56 calories)
Protein 3g
Total Fat 3g
Carbohydrates 3g
Saturated Fat 1g
Sugars 1g
Dietary Fibre 62g

Method

  1. Add into a bowl the carrot, kale, coriander, feta, besan flour, sesame seeds, egg, water, salt and pepper and mix to combine.
  2. Heat a frying pan over medium heat.
  3. 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.
  4. Cook for 2-3 minutes each side, until cooked through and golden brown.
  5. When cooked, place on paper towel to absorb any excess oil.
  6. Repeat with oil and remaining mix.
  7. Serve warm fritters with your choice of chutney, green tahini or chilli sauce and salad.