Moroccan Carrot Fritters with Whipped Feta

Steps

1. oven to 160°C (to keep fritters warm). Line an oven tray with baking paper.
2. Heat oil in a large, non-stick frypan on medium heat and cook onion for about 3 minutes, until soft. Add carrot fritter spice mix and cook for a further 30 seconds, stirring, until fragrant. Remove from heat and set aside. While onion cooks, prepare fritter mix.
3. Whisk eggs in a large bowl. Add flour, baking powder and salt and whisk until smooth. Add milk and continue whisking until smooth. Add all remaining Moroccan carrot fritter ingredients, including cooked onion mixture. Season with pepper and gently fold until just combined.
4. Wipe pan clean with a paper towel and return to medium heat with a drizzle of oil. Use a ¼ cup measure to scoop out fritter mix and dollop into pan. Gently press mixture with back of a spoon to spread it out a little.
5. Cook fritters, in batches, for about 3 minutes on first side, until bubbles appear on the surface. Turn and cook for a further 2-3 minutes, until golden and cooked through. Place cooked fritters onto prepared tray to keep warm in the oven, while you cook remaining fritters.
6. While fritters cook, crumble remaining feta into a small bowl and whisk with warm water until smooth. Set aside. Shred lettuce and cut cherry tomatoes in half. In a large bowl, mix olive oil, lemon juice and honey together. Add cos and tomatoes, toss to combine and season to taste.
7. divide Moroccan carrot fritters between plates, top with a dollop of whipped feta and garnish with parsley. Serve cos salad on the side and squeeze over lemon wedges just before serving (if using).