Submitted by Carol on

Recipe Type: 

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
Servings
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

  1. 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.
  2. 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.
  3. 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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