VEGGIE & FETA FRITTERS WITH HARISSA YOGHURT

MAKES: 20 / PREPARATION: 15 MINS / COOKING: 20 MINS

HARISSA YOGHURT 125ml (½c) doublecream plain yoghurt 5ml (1t) harissa paste

1,25ml (¼t) fresh lemon or lime juice salt and freshly ground black pepper VEGGIE FRITTERS

150g cooked sweetcorn kernels 150g peeled and finely grated carrot 1 onion, finely chopped

15ml (1T) finely chopped fresh parsley

50g plain feta cheese

30g cake flour 2,5ml (½t) baking powder 1,25ml (¼t) fine salt

1,25ml (¼t) freshly ground black pepper

1 egg, lightly beaten vegetable oil, for frying lettuce leaves and lime wedges, to serve

1 Harissa yoghurt Combine the yoghurt, harissa and lemon or lime juice in a bowl. Then add the salt and pepper. Refrigerate until serving time.

2 Fritters Add the sweetcorn, carrot, onion and parsley together in a bowl. Stir well to combine. Crumble in the feta.

3 Add the flour, baking powder, salt and pepper and mix well. Add the egg and stir until everything is combined.

4 Heat 5ml (1t) oil in a frying pan. Scoop a few tablespoons of the batter into the pan (about four fritters at a time). Flatten the fritters slightly with the back of a spoon. Cook the fritters for a few minutes until their bases are golden and crispy.

5 Flip them over and fry until golden on the other side and cooked through. Make sure your pan isn’t too hot so that they cook through properly before the outside gets too dark.

6 Transfer the fritters to a plate lined with paper towel and keep warm while you cook the rest of the batter. Add vegetable oil to the pan as needed. 7 Serve immediately with the harissa yoghurt, lettuce leaves and lime wedges on the side.