adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Carrot and beetroot fritters
Carrot and beetroot fritters
0 Likes
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Golden carrot and beet fritters with aioli and lemon over crisp salad.
Ingredients:
  • 11.80 gm Dijon mustard
  • Vegetable oil, to shallow fry
  • 2 large beetroot, grated
  • 2 large carrots, grated
  • 75g plain flour
  • Coles Fresh Australian Baby Leaf Salad, to serve
  • Aioli, to serve
  • Lemon wedges, to serve
  • Coles Bakery Pane Di Casa bread, to serve
Instructions:
  • Place the beetroot on a paper towel and pat dry. Squeeze out any excess liquid from the carrot. In a medium bowl, combine flour and cumin. Add carrot, mustard, onion, and egg, then stir well to combine. Season with salt and pepper. Gently fold in the beetroot.
  • In a large frying pan, heat the oil. Cook carrot mixture by tablespoonfuls in batches for 3 minutes or until golden and crisp. Remove and drain on a paper towel-lined plate.
  • Arrange the salad leaves and fritters in serving bowls, then generously drizzle with the creamy aioli. Serve with tangy lemon wedges and crusty bread on the side.

Similar Recipes