From our family kitchen
Carrot and Coriander Fritters with Feta
Published
Preparation Time: 20-25 minutes
Cooking Time: 16 minutes
Serves: Makes 6 fritters
Allergy Information: Gluten Free, Wheat Free, Vegetarian
Ingredients
- 3 carrots, grated
- 100g feta, diced into small pieces
- 1 onion, chopped finely
- 4 spring onion stalks, chopped
- ½ red chilli, chopped finely
- 2 garlic cloves, chopped finely
- 40g fresh coriander, chopped finely
- 1 tsp. turmeric powder
- A pinch of salt and pepper, ground
- 2 eggs, beaten
- 1-2 tbsp. Lucy Bee Coconut Oil
- A dusting of gluten free plain flour
Method
- Line a large mixing bowl with kitchen/paper towel. Add all the ingredients, except for the egg, Lucy Bee Coconut Oil and flour.
- Place another layer of kitchen/paper towel on top and press down firmly to soak up as much excess water as possible. Remove the kitchen/paper towel, add the eggs and stir together.
- Using your hands, make 6 even-sized balls with the mixture – give each one a slight squeeze to remove any remaining water, then flatten slightly to a pattie-shape.
- Dust the work surface with flour then place the fritters on top and turn to lightly coat each side.
- Melt Lucy Bee Coconut Oil in a pan, on a medium to low heat and fry the fritters for 6-8 minutes on each side, being careful not to burn – I found it best to do this in batches, to make sure each one was cooked through.
- Serve either on their own, with a salad or try a fried egg on top.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story