Enjoy the delicious health benefits and earthy flavour of beetroots with these vibrant balsamic beetroot and carrot fritters.
Balsamic Beetroot & Carrot Fritters with Garlic & Mint Yoghurt
By Olivia Cooney for www.lovebeetroot.co.uk
Makes 6 medium fritters
GF SF V MF
Ingredients
- 250g balsamic infused cooked beetroot, grated
- 2 large carrots, grated
- 2 eggs
- 4 Tbsp flour (you can use any, but I like buckwheat)
- 100g feta
- 4 spring onions, thinly sliced
- 1 Tbsp coconut oil
- Small handful mint, chopped
- Salt and pepper
Garlic and mint yogurt
- 150g natural yogurt (sub dairy-free if you’d prefer)
- 4 sprigs of fresh mint, finely chopped
- Juice and zest of 1 lemon
- 1 clove of garlic, grated
- Salt
Method
- Place the grated beetroot and carrot in a sieve over a bowl or your sink and squeeze as much liquid out as possible.
- In a large bowl, mix together the beetroot, carrot, eggs, spring onions, feta, flour, mint, salt and pepper.
- Heat the coconut oil in a large non-stick frying pan and fry the fritters on a medium heat for 2- 3 minutes on each side, until golden and crispy.
- To make the garlic and mint yogurt, simply mix all the ingredients together, and serve.
