It’s an earlier than usual post this week as I’m heading off on a Glamping Hen Weekend tomorrow, and have made some Mini Tiffin Bites and these Carrot and Feta Keftedes to share around the campfire while we’re there!
This recipe was featured on last week’s Sunday Brunch and I thought I’d give it a try, not only to take away with us, but to share as an aperitif at home. I deep fried in a wok, rather than shallow fried, and served with a sweet chilli jam. The trick to a good flavour is to roast the carrots first, and, as usual, I found it easiest to add amounts to your taste. As long as the final mixture is sticky but not sloppy, they’ll turn out fine.
- 350g carrots, roasted then grated
- 2 tbsp olive oil
- 1 small brown onion, grated
- 150g feta, crumbled
- 50g fresh breadcrumbs
- 1 tsp cinnamon
- 2 tsp dried mint
- 50g parmesan or Kefalotyri cheese, grated (I used a little mature Cheddar instead)
- 10g flat leaf parsley, finely chopped
- 1 egg, beaten
- Plain flour, to dust
- Olive oil, to fry
Clean, top and tail then roast the carrots until nearly cooked through, with some salt and pepper.
When cooled, I used a food processor to then grate the carrots and onions but you can do this by hand. Simply combine all the ingredients well, then chill for about an hour.
Form into little balls, dust in flour then fry until golden brown.
Serve with sweet chilli dip.
Hope you enjoy them as much as we have.