Mabes Makes: Leek & Feta Fritters

by Mabel Lloyd

Hi! I'm Mabel! Welcome to mabesmakes. I'm 25 and live by the lovely Victoria Park. I cook mostly veggie recipes and also have a real sweet tooth. Living in East London, I'm always inspired by wonderful cafes, markets and restaurants. I love cooking and baking for my friends and family, and photographing my foodie arrangements. Join me over the next few week as I make simple, seasonal recipes which help ensure that staying at home is a joy!

Mabel x

These leek and feta fritters are so easy to make. You can add extras like onion, garlic and wholegrain mustard if you want to bulk them up and spruce them up. I usually serve them with fresh spinach and a dollop of yoghurt for a light lunch.


  • 2 leeks

  • Knob of butter

  • 70g feta cheese

  • 50g cream cheese

  • 2 eggs

  • 100g self raising flower

  • 1/2 tsp baking powder

  • Salt and pepper

  • Fresh parsley


  1. In a frying pan, cook the chopped leeks in butter slowly on a medium to low heat for about 10-15 mins until completely softened

  2. In a separate mixing bowl, whisk the eggs with the cream cheese

  3. Add the sieved flour and baking powder

  4. Once the leeks have cooked and cooled down slightly on the side, add the leeks and feta to the mixture

  5. Season with salt, pepper and fresh parsley

  6. Add a tbsp of olive oil to a frying pan on a medium heat

  7. Add a tablespoon of mixture to the pan and spread the mixture

  8. Cook for about 2-3 mins on one size and flip when golden, leave the other side to cook for a similar amount of time

  9. Keep the fritters warm in the oven at 50c if you are making lots!

  10. Serve with a dollop of yoghurt and fresh parsley!


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