Spicy beetroot and carrot fritters that are a delicious and healthy vegetarian and Paleo option. Omit the eggs to make them vegan.
I flavoured these bright and colourful fritters with falafel spices but flattened them down for ease of cooking rather than trying to make a falafel shape out of them. Frying is better for them as I tried a batch in the oven but these did not work out well. You will need to wear gloves when handling the mixture as the beetroot will stain your hands. Unless you like to make shop assistants look at your hands with horror as you hand over payment…
I made a batch with 2 tablespoons of ground chia seed instead of the coconut flour and this worked out well too. It bound the mixture well and tasted good too. An alternative if you cannot each coconut. I enjoyed these as a filling in a low carb wrap but they are yummy alongside a salad too.
Beetroot & Carrot Spicy Fritter
1 large carrot, peeled and grated
1 medium beetroot, peeled and grated
1/2 onion, finely grated
1 clove garlic, finely chopped
2 tspn ground cumin
2 tspn ground coriander
1/2 tspn cayenne pepper
1/4 tspn salt
1/4 tspn pepper
2 tblspn coconut flour OR 2 tblspn ground chia seeds
2 tblspn coconut oil (for frying)
- Mix all the ingredients together in a bowl (best to wear gloves as the beetroot will stain).
- Combine well and shape into walnut shaped balls, then slightly flatten into fritter shapes. Squeeze out any excess water.
- Cover and place in the fridge for at least an hour for the fritters to maintain their shape.
- Heat the oil in a frying pan on a medium heat and gently fry the fritters for about 2-3 minutes each side.
- Eat and enjoy!
Makes 8 fritters
Nutrition per fritter: 38 Calories, 2g Fat; 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carb
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