Tuesday, January 19, 2016

Bento Bites: Carrot Feta Fritters

For a slow cooker tomato tortellini soup we needed one carrot. But Nick actually bought a whole bag of them, which I found in the fridge a few days later. So it was time for some carrot recipes. Now I have to be honest and say I am not really a fan of carrots much. So a bunch of them went into a carrot cake and the rest in these fritters. Both recipes have the advantage that you don't really taste the carrot. And these fritters are soooo good. Because of the spice combination and the feta I have to say that these might be the best fritters we ever made ;) They would also be great with sweet potato I think. The original recipe comes from Gezond Eten Magazine. We made them as a weekend lunch, but they held really well in the bento too and they taste great both hot and cold.

Carrot Feta Fritters: (serves 3)
- 4 carrots, grated
- 120 gr feta, crumbled
- 2 tsp pesto
- 0.5 tsp chili powder
- 0.5 smoked paprika
- 0.5 tsp cumin
- 30 gr cornstrach
- 2 eggs
- 1 tbsp olive oil
- salt and pepper

Mix everything together except for eggs and oil. Use salt and pepper to taste. Then beat the eggs and add to the mixture. Mix well. Form patties with your hands about a tbsp big. Bake the fritters in oil, 2-3 minutes per side until they are browning.

No comments:

Post a Comment