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Kumara & feta fritters
Kumara & feta fritters

Ingredients

  • 500g peeled and grated kumara
  • 1 onion, peeled and grated
  • ¼ cup mint, finely chopped
  • ¼ cup flat-leaf parsley, finely chopped
  • 100g feta, crumbled
  • 1 egg, whisked
  • 2 Tbsp flour
  • Olive oil, for cooking
  • Makes 25
  • Feta dip
  • 200g Bouton d’or feta
  • ½-1 cup Greek yoghurt, see Cook’s Note
  • Grated rind 1 lemon
  • 1 clove garlic, peeled and finely chopped
  • 1 Tbsp finely chopped flat-leaf parsley
  • 1 Tbsp finely chopped mint
  • 2 Tbsp dukkah (or 1 Tbsp ground coriander and cumin)
  • Makes approximately 2 cups
  • To serve
  • Feta dip
  • Black olives
  • Mint leaves

Kumara & feta fritters

Sarah Bowman
  • Cooking time: Less than 60 minutes
Method

Mix together all ingredients except the oil and season to taste.

Heat a small amount of oil in a heavybased frying pan and cook tablespoonfuls of mixture in batches, until golden and crispy on each side. Keep the cooked fritters warm in the oven while you cook the remaining batter.

Serve the fritters either warm or cold topped with a spoonful of feta dip, a black olive and mint leaf.

Feta dip

Mash feta on a plate, then put in a bowl and mix with the remaining ingredients. Season. Store in fridge for up to 2 weeks.

Cook’s note:

For a dip of spreading consistency use ½ cup yoghurt; for a thinner, dipping consistency use 1 cup.

From Taste magazine, September 2009.

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