Bright coloured vegetables are the absolute best for you, and these bright red beetroot fritters are loaded with vitamins, minerals and, most importantly, lots of delicious flavours! They’re also a doddle to make, although I suggest wearing rubber gloves if you don’t want your hands stained red.
This quick and easy lunch or dinner recipe contains plenty of fibre, folate, manganese, potassium, iron and vitamin C, plus are relatively low in fat.
They can be served over a salad with a dollop of tzatziki or your favourite sauce, or else burger style, within a bun with all the fixin’s. Enjoy!
Beet, Feta and Herb Fritters
Ingredients
- 300g raw beetroot, peeled and grated
- 300g feta, crumbled
- 3 tablespoons fresh chives, snipped
- 3 tablespoons fresh dill, snipped
- 3 large eggs, beaten
- 150g panko
- 1 garlic clove, minced
- zest of a lemon
- pinch chilli flakes
Season with salt & pepper to taste (I didn’t use salt due to saltiness of the feta)
Instructions
Grate the raw beets onto a paper towel-lined plate. Once it is all grated, lay another paper towel over the top and press down to squeeze out excess moisture.
Put beets into a large bowl, add the rest of the ingredients, and mix well. Form into patties.
Heat a little olive oil in a skillet or frying pan over medium to medium-low heat. Add patties, working in two batches if necessary; you don’t want to crowd them. Cook for about 4 minutes per side, or until golden.
(Makes about 8-10 patties)
