I’ve played around with a couple of different versions, including one with courgettes that turned into a gloopy mess. This is the best version I’ve tried, and tastes really good with eggs for breakfast/brunch, or with a salad for a light lunch.
The sweetness of the carrot and sweet potato tastes really good with the savoury hit of the spring onion and creamy tang from the cheese. When cooking these they take on on quite a lot of colour but don’t worry, this is how they are meant to be.
1 Large Sweet potato
1 Large Carrot
2 Scallions/spring onions
2 Tbsps Plain flour
109 Grams Feta cheese
Salt and pepper
Oil for frying
Grate the sweet potato and carrot, set aside in a bowl
Chop spring onions, and add to the bowl.
Crumble the Feta and add to the bowl along with the flour, eggs, and seasoning before mixing well.
Heat oil in a frying pan, and when hot add the mix in large spoonfuls to makes individual fritters
Press the fritters down with a spatula and cook for 5 minutes on each side
These go quite dark, but don’t panic they’re meant to
If you prefer not to make individual fritters, you can add the whole mix to a pan and cook like a hash
This makes a really tasty weekend breakfast dish, when you’re feeling a little hung over and needing something to get you feeling human again. It’s also great for a quick lunch, or if you get in from work and want to make something that will be ready in 5 minutes. This along with some hot buttered toast is my weekend happy place.
1 Tbsp. Olive Oil
4 x Eggs
100 grams Feta Cheese (most supermarkets sell “salad cheese” which is essentially the same thing but cheaper)
Salt and pepper
You can add extras like chopped olives, or spring onions/scallions or chives, but it’s also delicious just as it is.
Heat the oil in a frying pan.
Cut the Feta in into 1cm chunks
Crack 4 eggs into a bowl and whisk.
Add eggs, and feta, and stir the mixture as the eggs scramble, season with salt and pepper
When the eggs are cooked to your liking serve up with toast, (this is also delicious with crispy bacon if you’re a meat eater)
The salty creamy feta, the earthiness of
the lentils is balanced by the sweet potatoes and is damned delicious.
This makes a good vegetarian lunch served with some greens and because of all the protein is pretty satisfying. It also goes really well alongside barbequed chicken. But as always, put it with what suits you.
200 Grams Feta Cheese (see food hack)
200 Grams Cooked Green Lentils (I used
dried lentils because that was what I had in the cupboard, but you can also use
pouches or cans of lentils if you don’t have time).
4 Sweet Potatoes
3 Tbsps. Olive Oil
1 Tbsp. White Wine Vinegar
Salt and Pepper
Pre-heat the oven to 200 degrees Celsius, and
add Tbsp. of oil to a baking sheet.
Dice the sweet potatoes into 2 cm squares and
add to the baking sheet, bake for 30 minutes or until tender.
Dice the feta cheese into 2 cm squares.
Add the remaining olive oil and vinegar to the
lentils and combine with the sweet potatoes and feta cheese.
Season with salt and pepper and serve.
(Food hack; use supermarket own Greek salad cheese, it costs
less than ”feta” and is exactly the same thing).