Beetroot and carrot fritters

All Recipes

Ingredients

• 2 medium potatoes (about 400g), scrubbed but not peeled
• 2 medium beetroot (about 250-300g)
• 2-3 medium carrots (about 100g)
• 1 medium onion or 4 spring onions
• 1 1⁄2 tsp ground cumin
• 1 tsp ground turmeric
• 1 egg, beaten
• 2 tbsp flour

“If you are lucky enough
to get beetroot with the leaves, don’t throw
them away! Chop up and use like spinach –
they are delicious!”

What to do

1. Place the potatoes in a saucepan, cover with water and bring to the boil. Boil
   for 15 minutes, drain and leave to cool.
2. Peel the beetroot and grate into a mixing bowl.
3. Wash and grate the carrots and add to the bowl.
4. Chop the onions and add to the beetroot mix.
5. When the potatoes are cool enough to handle, grate them and add to the
   bowl.
6. Add the spices to the bowl with the flour and beaten egg. Mix well.
7. Take a handful of mixture and shape into a round patty/burger shape.
8. Heat a tablespoon of oil in the frying pan. Cook the fritters for about 5-8
   minutes each side on a medium heat until they are crispy on the outside.