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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 leave one →
  1. August 1, 2010 6:38 pm

    Is this the same recipe that we started with last night? ‘Cause those fritters were terrific!

  2. ann permalink
    August 2, 2010 6:27 pm

    is saganaki like haloumi? can it be substituted?

    • August 2, 2010 6:49 pm

      *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? *

  3. August 2, 2010 7:13 pm

    Gemma – I have never heard of saganaki but gather it is like haloumi. Where do you buy it?

    • August 2, 2010 7:17 pm

      Hi Marlene,

      It’s like haloumi, it’s Greek. We get it at the IGA, maybe a Greek or Italian deli?

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