Description
Combine particularly well with feta cheese, the saltiness of the feta perfectly balancing the natural sweetness of the fritters, so serve them with lemon or lime wedges and a simple Greek-style salad of tomato, olive, feta, cucumber and red onion
Summary
| Yield | |
|---|---|
| Prep time | 40 minutes |
| Cooking time | 6 minutes |
| Total time | 46 minutes |
Ingredients
200 g
carrots (finely grated) 50 g
cashew nuts 1
onion (medium sized, grated) 2
eggs (beaten lightly) 75 g
bread crumbs 2 T
fresh coriander (chopped) 1
red chilli (deseeded and finely chopped) 1⁄2 t
salt 1 pn
black pepper (freshly ground, to taste) 3 T
oilve oil 1
lime (wedges, to serve) 1
lemon (wedges, to serve)Instructions
- Place the cashew nuts in a food processor and pulse a few times until they have broken down into crumbs but before they turn to powder. Place them with all of the other ingredients apart from the olive oil into a mixing bowl and combine thoroughly. You should end up with a fairly stiff mixture. Place the bowl in the fridge for 30 minutes to allow the mixture to firm up.
- Fashion the carrot mixture into balls about 60 g in weight. Carefully flatten these balls into disk shapes and place on a flat baking tray. Return to the fridge to chill for 20 minutes or until you are ready to cook them.
- Heat the olive oil in a frying pan obver a medium heat. When hot, carefully add the fritters and cook for about 3 minutes per side or until crisp and golden all over. Drain briefly on kitchen paper and serve immediately with lime or lemon wedges.
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