Carrot & cheese fritter pittas

Name: Carrot & cheese fritter pittas
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 1 red onion; 250 g Waitrose British Sweet Kingdom Carrots, coarsely grated; 250 g Essential Lighter Cypriot Grilling Cheese, coarsely grated; 2 tsp cumin seeds; 125 g gram (chickpea) flour; ¼ tsp salt; 2 unwaxed limes, zest of 1, juice of all; 25 g pack coriander, leaves roughly chopped; 400 g can chickpeas, drained; 100 ml vegetable or sunflower oil, for frying; 4 Waitrose British Blacktail medium Eggs; 6 pitta breads; 2 tsp tahini; 100 g cherry tomatoes, quartered

Enjoy these moreish fritters in pitta breads as a meal, or as a sharing platter with a yogurty dip and some salad. You’ll need a large frying pan for cooking the fritters, and the John Lewis Recycled Aluminium Ceramic Non-Stick Frying Pan, 28cm, is just the thing. Made from recycled aluminium and finished in PFAS-free ceramic non-stick, it’s suitable for use on all hobs, including induction.

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VegetarianHealthySource of protein1 of your 5 a day6 plant varieties

Serves6
CourseMain meal
Prepare25 mins
Cook30 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 red onion
250g Waitrose British Sweet Kingdom Carrots, coarsely grated
250g Essential Lighter Cypriot Grilling Cheese, coarsely grated
2 tsp cumin seeds
125g gram (chickpea) flour
¼ tsp salt
2 unwaxed limes, zest of 1, juice of all
25g pack coriander, leaves roughly chopped
400g can chickpeas, drained
100ml vegetable or sunflower oil, for frying
4 Waitrose British Blacktail medium Eggs
6 pitta breads
2 tsp tahini
100g cherry tomatoes, quartered

Finely slice one quarter of the onion and set aside. Finely chop the remainder and add to a large mixing bowl with the grated carrots and cheese, cumin, gram flour, salt, the zest and juice of 1 lime and half of the coriander. Crush the chickpeas with the back of a fork and add to the bowl, then mix thoroughly.
Heat the oil in a large frying pan over a medium-high heat. Take small handfuls of the mixture (about 75g each) and press together to make 12 patties, squeezing quite firmly, then add to the hot oil in batches. Press down with a spatula and cook for 4-5 minutes on each side or until golden, crisp and piping hot throughout. Lift onto a kitchen-paper-lined plate; cook the remaining fritters.
Meanwhile, bring a small pan of water to the boil, lower in the eggs and cook for 8 minutes. Plunge into cold water, then peel and slice. Toast the pittas. Mix the tahini with the juice of 1 lime and a pinch of salt, then add 2-4 tbsp water to make a smooth sauce.
To serve, put 2 fritters in each pitta with the tomatoes, sliced red onion, sliced egg, the remaining coriander and a drizzle of the tahini dressing.

Cook’s tip

Gram flour

This is made from dried chickpeas and has a satisfyingly nutty flavour. It’s widely used in the Indian subcontinent, especially for making pakoras and bhajis. You can also use it to make gluten-free pancakes or falafel.

Typical values per serving when made using specific products in recipe