top of page

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 eggs

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.

  • Serve immediately.

bottom of page