Name: Vegetable Fritters & Labneh
Total time: 35 min
Yield: 12
Ingredients: For the labneh; 500ml/18fl oz thick bio live yoghurt; 1 tsp sea salt; For the fritters; 2 small onions, peeled and diced; Cold-pressed rapeseed oil; 2 cloves garlic, crushed; 1 tsp whole cumin seeds; 3 large carrots, grated; 3 eggs; 125g/4½oz yellow pea flour (we used Hodmedod’s); 2 tsp baking powder; Salt and black pepper; 250g/9oz feta; Juice of ½ a lemon; 1 bunch fresh flat-leaf parsley, finely chopped, plus extra sprigs to serve

VMG Recipes