Up your veggie intake with our easy carrot and beetroot fritters recipe. They make for a delicious dinner, packed with goodness in every bite.
Serves44
Cook time15 mins15 minutes
Prep time20 mins20 minutes
Ingredients
2 large beetroot, grated
2 large carrots, grated
½ cup (75g) plain flour
1 tsp ground cumin
2 tsp Dijon mustard
2 spring onions, thinly sliced
1 Coles Brand Australian Free Range Egg, lightly whisked
Vegetable oil, to shallow fry
Coles Fresh Australian Baby Leaf Salad, to serve
Aioli, to serve
Lemon wedges, to serve
Coles Bakery Pane Di Casa, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the beetroot on a sheet of paper towel. Pat dry. Squeeze any excess liquid from carrot. Combine the flour and cumin in a medium bowl. Add the carrot, mustard, onion and egg and stir to combine. Season. Gently stir in the beetroot.
Step 2
Heat the oil in a large frying pan. Cook tablespoonfuls of the carrot and beetroot mixture, in batches, for 3 mins or until golden and crisp. Transfer to a plate lined with paper towel to drain.
Step 3
Divide the salad leaves and fritters among serving bowls. Drizzle with the aioli and serve with lemon wedges and bread.
