Carrot and beetroot fritters

Carrot and beetroot fritters

Sweet and earthy root vegetables with a crispy twist

By , 21 September 2015

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Carrot and beetroot fritters
  • 30 Mins
  • Serves: 6
  • Price: 37p per serving
Nutritional Info
Each 100g serving contains
  • Energy

    607KJ

    145KCAL

    7%
  • Fat

    8.3g

    med

    12%
  • Saturates

    1.5g

    low

    8%
  • Sugars

    4.4g

    low

    5%
  • Salt

    0.10g

    low

    2%
of your reference intake.
Typical energy values per 100g: 607kJ/145kcal.
Ingredients
  • 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
Method
  • 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.