Vegetable & Feta Fritters makes 10
8 spring onions, sliced into thin rounds
3 leeks, trimmed and finely sliced
1 courgette, grated
200g white potato, grated
1 large carrot, peeled & grated
1/4 tsp white pepper
75g plain four
1 tbsp fresh oregano, finely chopped ( dried is fine )
130g feta cheese, crumbled
100g wholemeal breadcrumbs
2 tbsp hulled seed mix (optional)
2 tsp salt
Rapeseed oil for frying
Mix all the ingredients, except for the oil, in a large bowl.
Cover and leave in a refrigerator for 30 mins.
After 30 mins, remove the mixture from the fridge and tip out any excess water. Get a plate and line with kitchen paper.
Heat 3 tbsp oil in a large frying pan.
When the oil is hot, put 2 tbsp of the mixture into the pan and press down. Don't make each fritter too thin as they will break up. You should be able to cook three fritters at a time.
Fry each side for around 3 mins, or until both sides are golden brown.
Take out of the pan and lay on the paper-lined plate to soak up any excess oil.