Name: Spiced carrot and beetroot fritters with mint and apple yoghurt
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 3 large carrots, peeled; 2 green onions, chopped; 1 large beetroot, trimmed, peeled; 7.50 gm ground cumin; 5.00 gm smoked paprika; 82.50 ml plain flour; 2.40 gm sea salt; 1 tsp cracked black pepper; 3 eggs, lightly beaten; Extra virgin olive oil, for shallow-frying; 3.00 gm sesame seeds, toasted; Dried chilli flakes, to serve; Thinly sliced red onion, to serve; Salad leaves, to serve; 250.00 ml plain Greek-style yoghurt; 1 green apple, grated; 40.00 ml chopped fresh mint leaves, plus extra leaves to serve

Spiced carrot and beetroot fritters with mint and apple yoghurt

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Crispy carrot and beetroot fritters paired with mint and apple yogurt. Deliciously refreshing!

Ingredients:

3 large carrots, peeled
2 green onions, chopped
1 large beetroot, trimmed, peeled
7.50 gm ground cumin
5.00 gm smoked paprika
82.50 ml plain flour
2.40 gm sea salt
1 tsp cracked black pepper
3 eggs, lightly beaten
Extra virgin olive oil, for shallow-frying
3.00 gm sesame seeds, toasted
Dried chilli flakes, to serve
Thinly sliced red onion, to serve
Salad leaves, to serve
250.00 ml plain Greek-style yoghurt
1 green apple, grated
40.00 ml chopped fresh mint leaves, plus extra leaves to serve

Instructions:

Mix together creamy yoghurt, crisp apple, and fragrant mint in a cozy bowl. Chill covered in the fridge until time to enjoy.
Make carrot 'noodles' using a vegetable spiraliser set to the thin julienne setting. Cut them into 12cm to 15cm lengths and transfer to a bowl. Add green onion and toss everything together.
Create vibrant beetroot 'noodles' by using the thin julienne setting on a vegetable spiraliser. Cut them into 12cm to 15cm lengths and transfer to a separate bowl.
In a small bowl, mix cumin, paprika, and flour. Season with sea salt and cracked pepper. Divide the mixture evenly between the carrot and beetroot. Toss the vegetables to coat. Divide the egg between the two bowls and toss quickly to coat.
Pour oil into a large frying pan until it reaches 1cm up the side of the pan. Heat over medium-high heat. Using tongs, scoop 2 tablespoons of carrot mixture and drop into the oil. Follow by topping with 2 tablespoons of beetroot mixture, gently tossing the vegetables together. Repeat this process three more times to make a total of 4 fritters. Cook for 2 minutes, then flip and cook for another 2 to 3 minutes until fritters are golden and cooked through. Drain on paper towel and repeat with the rest of the mixtures.
Top the fritters with a generous sprinkle of sesame seeds, chili flakes, and fresh mint leaves. Serve alongside yogurt, sliced red onion, and crisp salad greens.

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