Bold and beautiful, these fritters are a great new way to use up the beetroot in your EroeGo box.
Healthy and packed with flavour, this recipe from Diabetic Vegan makes a great lunch dish on its own, or it pairs perfectly with salad or pitta bread for dinner.
Of course, these fritters are seasonal too, with wintery veg that you’re sure to love.
Give them a go and share a photo to @eroegomena with #eroegolife.
Servings: 4 people
Cook time: 30 minutes
● 2 beetroot, peeled and grated
● 2 carrots, peeled and grated
● 3cm piece of ginger, grated
● 2 tbsp dijon mustard
● 1/2 cup plain flour
● Salt and Pepper
● 3/4 cup of dairy-free yoghurt
● 1/2 clove of gralic. minced
● 1 tbsp Olive oil
● 1 tbsp Lemon juice
● 1 tbsp mint, finely chopped
Put the grated carrot and beetroot in a mixing bowl with the ginger, mustard, flour and seasoning, and stir until everything is thoroughly combined.
Heat a tablespoon of oil in a frying pan over low heat. Once hot, put a spoonful of the mixture in the pan, and lightly press it down with the back of a fork, forming a patty. Add as many patties to the pan as you can fit.
Cook for 5 minutes without moving them, then carefully flip them over and cook the other side for 5 minutes.
Once cooked, put them on a plate lined with kitchen roll - this will help to absorb any excess oil.
Continue this process until you’ve used all of the beetroot mixtures, adding more oil if needed. You should get around 18 fritters.
For the yoghurt dip, simply combine the yoghurt, garlic, oil, lemon juice and mint.
Serve the fritters warm, with a healthy spoonful of the dip.
To store: We recommend eating these straight away so they keep their crunch, but it is possible to store them for later. Once they’re cool, just put them in an airtight container and keep them in the fridge for up to 3 days.garlic