Carrot and beetroot fritters
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- 2 medium carrots, peeled
- 2 fresh beetroot, peeled
- 2 spring onions, trimmed and sliced
- 2 level tsp dried cumin
- 2 tbsp chopped coriander
- 4 tbsp level plain flour
- 2 large eggs, beaten
- 3 tbsp vegetable oil
- Salad, to serve
- Plain yogurt mixed with chopped mint, to serve
Grate the carrots and beetroot. Squeeze out as much liquid as you can, then put on a plate between triple-thickness kitchen roll. Leave to rest for at least 20 minutes.
Put the spring onions and herbs in a bowl and add the grated veg. Sprinkle over the flour, stir well, then add the eggs. Mix together, then shape into 12 thin fritters.
Heat the oil in a large pan and fry the fritters for 2-3 minutes on each side. Drain on kitchen roll and serve with the salad and yogurt.