Carrot and feta patties
You will need
4 small-medium carrots
7 tbsp (100ml) milk
2 large eggs, yolks and whites separated
100g self-raising flour
1 tsp baking powder
4 tbsp crumbled feta
Pinch of crushed dried chilli flakes
Oil and a small knob of butter, for frying
Method
1. Peel and coarsely grate the carrots. Whisk the milk and egg yolks in a medium bowl, to combine. Add the flour and baking powder, whisk in. Next stir in the grated carrots, the feta, chilli flakes and some seasoning.
2. In a clean bowl and using a clean whisk, whisk the egg whites to soft peaks and gently fold into the mixture.
3. Heat two tablespoons of oil and the butter in a frying pan till sizzling. Fry the fritters in the hot fat for three minutes on each side – you will need about two tablespoonfuls of mixture for each one. Serve hot from the pan.
Recipe, The Camper Van Coast by Martin Dorey and Sarah Randell (Saltyard Books)
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