(Serves 6)



2 medium carrots, peeled

2 fresh beetroot, peeled

2 spring onions, trimmed and sliced

2 level tsp dried cumin

2 tbsp chopped coriander

4 tbsp level plain flour

2 large eggs, beaten

3 tbsp vegetable oil

Salad, to serve

Plain yogurt mixed with chopped mint, to serve



Grate the carrots and beetroot. Squeeze out as much liquid as you can, then put on a plate between triple-thickness kitchen roll. Leave to rest for at least 20 minutes. Put the spring onions and herbs in a bowl and add the grated veg. Sprinkle over the flour, stir well, then add the eggs. Mix together, then shape into 12 thin fritters. Heat the oil in a large pan and fry the fritters for 2-3 minutes on each side. Drain on kitchen roll and serve with the salad and yogurt.


Nutritional Information:

Per serving: calories 145; Fat 8,3g; Sat fat 1,5g; Sugar 4.4g; Salt 0.1g

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