These Carrot and Beetroot Fritters make a wonderful dish to serve as a light brunch or lunch.
Beetroot is such a healthy and versatile vegetable. These Carrot and Beetroot Fritters are a definite win, but prepare to have pink hands with this recipe! Serve with some fresh rocket, yoghurt, lemon and crusty bread or try them in a wrap with some hummus and tzatziki. Fritters will last in the fridge, covered, for a few days.
Time: 45 minutes
- 2 large beetroots, grated
- 2 large carrots, grated
- 1/2 yellow onion, grated
- 1/2 cup (75g) plain flour
- 1 teaspoon ground cumin
- 2 teaspoons Dijon mustard
- 1 egg, lightly beaten
- a few sprigs of fresh coriander, finely chopped
- vegetable oil, to shallow fry
Place grated beetroot onto a paper towel and pat dry. Repeat with the grated carrot.
In a large bowl, combine the flour and cumin. Add in the carrot, onion, coriander, mustard and egg, combining well. Gently stir in the beetroot.
Using a large frying pan, heat the oil over medium heat. Place a tablespoonful of the beetroot mixture into the heated oil and fry in batches until crisp. Transfer cooked fritters to a plate lined with paper towels to drain.
Sprinkle with a little salt and serve.
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