Carrot & beetroot fritters

Carrot & beetroot fritters

Sweet and earthy root vegetables with a crispy twist.

By , 21 September 2015
Carrot & beetroot fritters
  • Ready in: 30 mins
  • Serves: 6
  • Price: 37p per serving
Nutritional Info
Each 100g serving contains
  • Fat 8.3
    12%
  • Sat Fat 1.5
    8%
  • Sugar 4.4
    5%
  • Salt 0.1
    2%
  • Cals 145
    7%
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.