Submitted by Mrs Lesley Jones
Serves 4/6 as a starter, light lunch or accompaniment to curry
Time: 15-20 mins preparation time, 5-10 mins cooking time
- Ingredients
- 2 large carrots
- 1 large courgette
- 1 small onion
- 60g Feta Cheese
- 30g Plain Flour
- 1/2 tsp cumin seeds
- 1/2 tsp poppy seeds
- 1tsp medium curry powder
- 1tbsp chopped fresh parsley
- 1 Egg (beaten)
- 30g Butter
- 2tbsp Vegetable oil
- Salt & Pepper
- Sprigs of fresh herbs (optional)
Method
- Grate carrots, courgette, onion and Feta cheese coarsely (hand or food processor)
- Mix together the flour, cumin & poppy seeds, curry powder and parsley in a large bowl. Season with salt & pepper
- Add the vegetable and cheese mixture to the seasoned flour, tossing well to combine evenly
- Stir in the beaten egg and mix well.
- Heat the butter and oil in a large frying pan.
- Place heaped tablespoonfuls of the mixture in the pan, flattening them slightly with the back of the spoon.
- Fry gently for about 2 minutes on each side, until crisp and golden brown.
- Drain on paper towels and keep warm until all the mixture is used.
- Serve garnished with sprigs of fresh herbs.
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