Pumpkin, Carrot & Feta Fritters

Hot or cold, dinner side dish or lunch box snack - serves 2-4 (depending on your hunger level)

A fritter recipe with a little something different – feta cheese. Hot or cold, these spicy wee morsels are delicious!

Towards the end of winter we can start to get a little bored with the winter veggies as we hang-out for summer salads. Here, I’m using some spices to add flavour to the boring old winter veg. Orange vegetables are a good source of vitamin C and beta-carotene. We’ve all heard the saying “you don’t see rabbits wearing glasses because they eat their carrots”, well there’s some truth in that. Beta-carotene helps the body make vitamin A and vitamin a is what helps with our eyesight. Beta-carotene is also an anti-oxidant helps with our immune system.


This recipe is quick to make and very tasty. It’s something a little different that introduces flavour and spice into a meal without the heat of chilli. Enjoy as a weekend lunch or even an afternoon snack. You’ll soon add these to your weekly/fortnightly food rotation.


  • 400 gms carrots
  • 2 Potatoes
  • ½ onion
  • 300 gms pumpkin
  • ¼ tsp salt
  • 3 eggs, lightly beaten
  • 3 Tbsp wholemeal flour
  • 300 gms feta cheese
  • 1 Tbsp parsley
  • 2 Tbsp cumin
  • 1 tsp dried coriandar
  • Salt & pepper to taste


  1. Grate carrot, potato, onion and pumpkin with cheese grater. Toss the vegetables mixture with salt and place in a strainer and allow to stand for 30 minutes to release extra juice.
  2. in a large bowl mix eggs, flour, parsley, cumin, and coriander witha. fork until combined.
  3. finely crumble the feta cheese into the egg mixture
  4. Squeeze the grated vegetables to remove any more juice. Add to the egg mixture and mix.
  5. Heat a little oil in a fry pan over a medium heat. Add a large tablespoon of the mixture to the pan, making a few fritters at a time. Flip after 2-3 minutes to cook the other side. If necessary, transfer to the oven at 150ºC to keep warm.