CARROT, SWEET POTATO AND FETA FRITTERS WITH TZATZIKI

People are always asking me for lunch ideas, or alternatives to sandwiches and salads, and these fritters are one of my favourites to pack into lunchboxes as a light bite. They work equally well as a side dish or as finger food for relaxed lunches with friends. I serve these fritters with a refreshing tzatziki.

3 large carrots, peeled and grated

1 sweet potato, peeled and grated

1 red onion, peeled and grated

1 garlic clove, crushed

1 heaped tsp ras el hanout (optional)

3 medium eggs, beaten

3 tbsp chickpea flour or other gluten-free flour

100g feta, crumbled

Handful of fresh parsley leaves, chopped

1 tbsp Lucy Bee coconut oil

Himalayan salt and ground black pepper

FOR THE TZATZIKI

1 garlic clove

½ cucumber, peeled and deseeded

100g Greek yoghurt

Handfull of chopped fresh mint (optional)

Himalayan salt and ground black pepper

SERVES 4

To make the tzatziki, place the garlic with 1 tsp of salt in a pestle and mortar. Blend to a very fine paste. Grate the peeled cucumber into a clean tea towel, then squeeze to remove as much liquid as possible. Place the cucumber into a bowl, then add the remaining ingredients and combine thoroughly. Place in the fridge until ready to serve.

In a large mixing bowl, mix the grated carrots, sweet potato and red onion, then mix in the garlic and ras el hanout, if using.

In a separate bowl, whisk together the beaten eggs and flour, then stir into the vegetables with the feta and parsley.

Melt the coconut oil in a frying pan over a medium heat. Shape the fritter ingredients into patty-sized balls, then, working in batches, add to the frying pan and flatten using a spatula.

Cook for about 3 minutes each side, being careful not to burn them. Serve golden and slightly crunchy with a dollop of Tzatziki.