Carrot & saganaki fritters
August 1, 2010
What did we do with all that beetroot relish? … burgers!
You’ll need
- 2 large carrots
- half an onion, diced and lightly fried
- 100g saganaki
- 1/4 cups plain flour
- 2 eggs
- a teaspoon of harissa (or minced chilli and garlic)
- a small handful of pine nuts
- salt and pepper
- some olive oil to fry
To cook
Grate the carrot and saganaki. Combine with flour, eggs, pine nuts, onion and harissa. Season with salt and pepper.
Heat the oil in a large pan and then form the fritters with your hands and fry until golden (this recipe makes four large fritters)
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6 Comments
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Is this the same recipe that we started with last night? ‘Cause those fritters were terrific!
Yup, same ones. They are ammmaazzzzing in a burger
is saganaki like haloumi? can it be substituted?
*It is quite similar, perhaps not as strong a flavour as haloumi. So I think it work be perfectly substitutable as a fritter, if you’re making burgers haloumi could be bit strong on that scale. Then again, can you have too much haloumi? *
Gemma – I have never heard of saganaki but gather it is like haloumi. Where do you buy it?
Cheers
Marlene
Hi Marlene,
It’s like haloumi, it’s Greek. We get it at the IGA, maybe a Greek or Italian deli?