Spinach and Feta Fritters

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Recipe Creator
Lisa Stanton-Smith
  • 100g spinach (roughly chopped), 1 medium sized sweet potato (grated)
  • 1 medium sized zucchini (grated), 2 spring onion (thinly sliced)
  • 150g creamy feta or goats cheese (crumbled),
  • 1/2 tsp each of cumin and paprika
  • large handful of basil OR 2Tbsp basil pesto


  • 1 cup of besan (chickpea) flour
  • 2Tbsp olive oil
  • 1 large egg
  • 1 tsp baking powder
  • 1/4 cup water

Add to a large mixing bowl spinach, sweet potato, zucchini, spring onion, feta, herbs and spices. Add a pinch of salt and pepper to season. Stir until well combined.

In a high speed blender or food processor, add all batter ingredients and blitz until nice and creamy. Add to remaining ingredients, and fold through until just combined (you don’t want to over-stir).

Heat a large pan on high heat, and add a dob of butter or olive oil. Once melted, add a rounded Tbsp of mixture to the pan and gently flatten with the back of the spoon. Repeat with 2 more fritters. Cook for 2-3mins or until lightly browned. Flip and cook for a further 2mins. Repeat with remaining fritter mix.

Serve with greek yogurt and dukkah or guacamole and, and a side salad. For an extra hit of protein top with a tin of tuna or smoked salmon.

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