Crispy Carrot & Spring Onion Cakes With Feta And Black Olive

Crispy Carrot & Spring Onion Cakes With Feta & Black Olive

10 Ingredients

Number of servings

20

250grams carrots, grated
10 pitted black olives, quartered
250grams potatoes, grated and squeezed dry
2 spring onions, finely chopped
1tablespoons plain flour
1 egg, beaten
3/4teaspoons salt
1/4 freshly ground black pepper
2tablespoons sunflower oil
100grams feta cheese, crumbled

Nutrition per serving

3% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Salty cheese and citrussy black olives are the perfect topping for these röstis. Squeeze the grated potato in a clean tea towel to remove excess moisture.

Method

Step 1 of 3

Mix the carrot, potato, spring onion, flour, egg, and salt and pepper together.

Step 2 of 3

Heat oil in a frying pan over medium heat. Working in batches, drop heaped teaspoonfuls of mixture into the hot oil. Use the back of the spoon to flatten them into thin pancakes. Cook, turning once, until crisp and golden on each side, 5 minutes per side. Drain on kitchen paper. Cool to room temperature before topping.

Step 3 of 3

Divide feta cheese and olives among the cakes. Serve at room temperature.