| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 2 |
| Cuisine | Mediterranean |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 509 |
| Fat | 33.8g |
| Saturates | 5.1g |
| Protein | 11.5g |
| Carbs | 38g |
| Sugars | 12.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Place the grated carrots and grated sweet potato in a colander and sprinkle with 1 tbsp of sea salt. Set this aside for 15 minutes, then squeeze out as much moisture from the chopped spinach, basil and parsley as possible.
2
Combine the herbs and vegetables with the remaining ingredients and mix well.
3
Heat the olive oil in a non-stick frying pan and then drop large spoonfuls of the fritter mixture into the oil. Flatten slightly and fry for 4-5 minutes, or until brown on both sides.
4
Combine the yoghurt and harissa paste and season well.
5
Serve the fritters with the harissa yoghurt and lemon wedges.
