60g polenta, cumin, 1 egg, coriander, carrot, feta,
olive oil (Optional: Rachel's Organic Greek Yoghurt)
Serves: 2 preparation: 10 minutes
Fritters are traditionally a sort of savoury doughnut, but thin like a pancake full of stuff, but like potato cakes - I like to make mine a bit thicker. Here the sweetness of the carrot, the perfumed coriander and cumin contrast beautifully with the salty tang of feta. This is pictured with a kiwi and orange sauce.
1) Whisk an egg and stir in the polenta.
2) Finely chop the coriander, cut the feta into chunks and grate the carrot. Stir into the polenta. If the texture is a little dry I like to add in a little Greek yoghurt.
3) Form a patty and drop onto a lightly oiled pan. Sizzle for 2-3 minutes on each side then serve.