Middle Eastern Carrot Fritters with Whipped Feta and Apple Salad

Steps

1. Preheat oven to 160°C. Line an oven tray with baking paper. Prepare your vegetables. Preheat BBQ hot plate to medium (if using). In a small bowl, crumble in first measure of feta and whisk with water until smooth. Set aside. Heat a drizzle of oil in a large fry-pan on medium heat and cook onion until soft, 2–3 minutes. Add carrot fritter spice mix and cook a further 1 minute. Remove from heat and set aside.
2. 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, along with cooked onion mixture. Season with black pepper and mix well.
3. Wipe fry-pan clean with a paper towel. Heat a drizzle of oil in a fry-pan on medium heat. Use a tablespoon to scoop out fritter mix and dollop into pan (use 2 tablespoons of mixture for each fritter), gently press mixture with back of spoon to help it spread out a little.
4. Cook fritters, in batches, about 3 minutes on first side until bubbles appear on the surface, turn over and cook 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 the remaining fritters.
5. In a large bowl, mix oil, lemon juice and honey together. Add remaining apple salad ingredients to bowl, toss to combine and season.
6. To serve, divide Moroccan carrot fritters between plates and top with a handful of apple salad. Drizzle over whipped feta. Squeeze lemon juice over fritters just before serving.