Potato Fritters with a Green Bean & Feta Salad

This recipe features in these meal plans: Summer Suppers, Veggie Frugal Favourites.

Potato, carrot and onion fritters with a green bean, tomato and feta salad.

Ingredients

  • 200g of fine trimmed green beans, trimmed
  • 200g of feta cheese, crumbled
  • 3 medium tomatoes (approx 100g each), coarsely chopped
  • 1 medium onion (approx 185g), finely sliced
  • 2 medium baking potatoes (approx 320g each), peeled and grated
  • 2 medium carrots (approx 125g each), peeled and grated
  • 1 small red onion (approx 110g), finely chopped
  • 5 tbsp vegetable oil
  • 2 medium eggs
  • 6 tbsp value plain white flour
  • 1 tbsp lemon juice
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 20 mins
  • Price per person: £1.49
  • Store cupboard: Basic
  • Calories per serving: 763
  • 5-a-day per serving: 2.5
  • Print Recipe
Veg Fritters with Feta Salad photo
Tasty?

329 cooks think so

Method

  1. Chop the tomatoes and set aside in a bowl. Use a clean tea-towel or cloth to squeeze the moisture out of the grated potato and carrot. Set aside for 5 minutes to allow any remaining moisture to drain.
  2. Cook the green beans in lightly salted boiling water for 3-4 minutes, or until tender. Run the beans under cold water until cool. Drain and set aside.
  3. Next make the dressing. Mix together 3 tbsp oil and the lemon juice. Season with salt and pepper and set aside.
  4. Check the chopped tomatoes and drain off any liquid which has collected at the bottom of the bowl.
  5. To make the fritters, squeeze the grated potato and carrot once more to remove any remaining moisture. Mix the carrot, potato, white onion, eggs, flour and half the feta in a bowl. Season with salt and pepper. Divide the mixture into 8 portions and flatten each into round fritters.
  6. Heat 2 tbsp oil in a frying pan and cook the fritters in batches for 4 minutes on each side, or until golden brown. Remove and drain on kitchen paper.
  7. Toss the red onion, green beans and chopped tomato and remaining feta with the dressing.
  8. Divide the fritters between plates and serve with the green bean and feta salad.


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