I like to think I am a bit creative and adventurous when it comes to my cooking.
I had a batch of grated carrot and beetroot in the fridge that I had been eating with my salads during the week. This needed to be used up to save it being wasted.
I searched the internet for suitable “carrot and beetroot fritter” recipes and whilst none appealed particularly, they inspired me to create my own version. I served them alongside a surprisingly tasty yogurt dressing made from Greek yogurt, lemon juice, a teaspoon of strong horseradish sauce and a teaspoon of mint sauce. This dressing offset the sweetness of the fritters perfectly.
Don’t judge me – I served this up with a couple of boiled eggs for added protein – and that worked well!
Preparation Time: 10 mins
Cooking Time: 10 mins
Makes: 7
Calories per fritter: 55.6
Ingredients
Beetroot, raw, peeled and grated 165g
Carrots, raw, peeled and grated 95g
Red Onion, raw, peeled and grated 37g
Parsley, Fresh, chopped 10g
Plain Flour 30g
Medium Egg 1 Egg/56g
Olive oil, for frying 15ml
Method
Coarsely grate the carrot, beetroot and onion and combine. Chop the parsley and add to the mixture, stir through. Add salt and pepper to taste.
Sprinkle the flour over the grated vegetables and stir through until absorbed. Whisk the egg in a cup and then add to the vegetables and stir to combine.
Heat the oil over a medium heat in a large frying pan.
Add spoonfuls of the mixture to the pan, shaping into a round and flattening. Fry one side until golden and then carefully flip to cook the second side.
These will keep in a fridge for 2-3 days.
Nutrition Data Per Serving
Calories (kcal) 55.6
Protein (g) 1.9
Carbohydrate (g) 5.6
Fat (g) 2.9
Fibre (g) 0.9
Fruit & Veg 0.5
