Carrot and beetroot fritters
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Time to make:
$3.20 per serve
(at time of publication)
Full ingredients list:
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 garlic clove, crushed
- 1 large carrot, grated
- 1 medium beetroot, grated
- 2 teaspoons cumin
- 1 cup wholemeal flour
- 2 tablespoons sweet chilli sauce
- 3/4 cup chopped mint, plus extra leaves, to garnish
- olive-oil spray
- 4 cups baby spinach
- 250g punnet cherry tomatoes, halved
- 8 tablespoons low-fat hommous
Nutritional information (per serve)
Instructions and steps:
Step 1 Set a medium non-stick frying pan over high heat. Heat olive oil. Add onion, garlic, carrot and beetroot; cook for 5 minutes.
Step 2 Place cooked vegetables in a mixing bowl with remaining fritter ingredients and 3/4 cup water; mix well. (If batter is runny or too thick, adjust water quantity to suit.)
Step 3 Return frying pan to medium heat and spray with olive oil. Add 3 large spoonfuls of batter and cook for 2–3 minutes per side, or until cooked through and crisp; repeat with remaining batter.
Step 4 Stack fritters on a bed of baby spinach and cherry tomatoes. Top stack with a dollop of hommous, garnish with mint and serve.
About this recipe
First published: June 2015