Carrot and Beetroot Fritters

Perfect for breakfast, lunch and dinner served with a side salad, sautéed vegetables or on a wrap.

Ingredients (Serves 4)

• 2 large beetroots, grated
• 2 large carrot, grated
• ½ cup plain wholemeal flour
• 1 teaspoon ground cumin
• 2 teaspoons Dijon mustard
• 2 shallots, thinly sliced
• 2 tablespoons of chopped coriander
• 1-2 eggs, whisked (depending on their size)
• 1 tablespoon Olive oil
• Pepper to taste

Method

1. Place the beetroot on a sheet of paper towel. Pat dry. Squeeze any excess liquid from grated carrot using paper towel or a sift.
2. Combine the flour and cumin in a medium bowl. Add the carrot, mustard, onion, coriander, egg and pepper, and stir to combine. Gently stir in the beetroot.
3. Heat the oil in a large frying pan. Cook tablespoon sized fritters of mixture, in batches, for 3 minutes each side or until golden and crisp.
4. Transfer to a plate lined with paper towel to drain. Serve with salad or vegetables of choice.