Kumara, Carrot & Feta Fritters Bialik College Kitchen Garden Program Ingredients:
Equipment:
3 cups kumara, peeled & grated 1 cup carrot, peeled & grated 4 spring onions, finely chopped 2 tablespoons fresh parsley 1 egg, lightly beaten ¼ cup cornflour 1 teaspoon salt ¼ teaspoon pepper 100g feta, crumbled
grater peeler chopping board knife frying pan metric measuring cups/spoons baking tray baking paper
Method: 1. Heat oven to 180C. Line a tray with baking paper 2. Place grated kumara & carrot in a bowl (if necessary, squeeze excess moisture) with the spring onion parsley. 3. Whisk the egg, cornflour, salt & pepper together in a small bowl. Add to the vegetables and stir through the feta. 4. Heat oil in frying pan, make fritters by pressing firmly on mixture with your hands to bind together. 5. Place fritters in the frying pan and flatten them slightly using a spatula. Turn once they are golden brown and cook the other side. 6. Transfer fritters to a tray and cook in the oven for 15 minutes.
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