Feta and harissa fritters

Feta and harissa fritters
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, plus draining. Cooking time 10 min

Use leftover or wilted veg in this delicious vegetable fritters recipe. Harissa and feta give the budget-friendly fritters plenty of flavour.

Browse our leftover lunch recipes for more delicious ways to save money and cut down on food waste.

Nutrition: per serving

Calories
410kcals
Fat
23g (11.4g saturated)
Protein
16.7g
Carbohydrates
30.2g (9.7g sugars)
Fibre
7.3g
Salt
3.1g
Calories
410kcals
Fat
23g (11.4g saturated)
Protein
16.7g
Carbohydrates
30.2g (9.7g sugars)
Fibre
7.3g
Salt
3.1g

Ingredients

  • 500g tired/leftover veg (see tips for suggestions), coarsely grated or chopped
  • 1 tsp fine sea salt
  • 5 spring onions, finely chopped
  • 2 garlic cloves, crushed
  • 2 medium free-range eggs, beaten
  • 2-3 tbsp rose harissa paste
  • 200g feta, crumbled
  • Handful (10g) flatleaf parsley, finely chopped
  • Handful (10g) mint, finely chopped
  • ½ lime, zest finely grated (set aside the fruit for serving)
  • 100g plain flour
  • Vegetable oil for frying

For the sauce

  • 200g greek yogurt
  • Finely grated zest ½ lime
  • 1 tbsp rose harissa paste

Method

  1. Toss any raw veg with the salt, then drain in a colander over the sink for up to 1 hour. Meanwhile, for the sauce, season the yogurt with salt and pepper, then stir in the lime zest and harissa.
  2. Use the back of a spoon to press down the veg to get rid of any excess liquid, then tip them into a clean tea towel. Wrap the towel around and squeeze out as much water as possible. Put the veg in a bowl, add the remaining fritter ingredients (except the oil) and mix well.
  3. Heat a dash of the veg oil in a frying pan over a medium-high heat and dollop heaped tablespoons of the fritter batter into it – don’t overcrowd it, or the fritters will be tricky to turn over. Fry the fritters for a few minutes on each side or until set and golden. Repeat with the remaining batter, adding more oil to the pan as needed. You should get around 12 fritters in total.
  4. Serve the yogurt sauce alongside the fritters, slicing the zested lime into wedges to squeeze over before eating.

delicious. tips

  1. USE YOUR VEG Delve into surplus spices and jars to transform on-the-turn veg into lunch. Use scrubbed roots (no need to peel) such as carrots, parsnips or beetroot, or cauliflower, courgettes or butternut squash. You can even use leftover steamed veg, from peas and sweetcorn to green beans or cabbage.”

    EASY SWAPS Swap the harissa for sriracha, gochujang or black olive tapenade.

Recipe By

Victoria Glass

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