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


  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.

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