Carrot and Beetroot Fritters

Ingredients

2 beetroot, grated
2 carrots, grated
1/2 cup (75 g) plain flour
1 tsp ground cumin
2 tsp Dijon mustard
2 spring onions, thinly sliced
1 egg, lightly whisked
Vegetable oil, to shallow fry
Baby Leaf Salad, to serve
Aioli, to serve
Lemon wedges, to serve
Pane Di Casa, to serve

Method

Place the beetroot on a sheet of paper towel. Pat dry. Squeeze any excess liquid from carrot. Combine the flour and cumin in a medium bowl. Add the carrot, mustard, onion and egg and stir to combine. Season. Gently stir in the beetroot.

Heat the oil in a large frying pan. Cook tablespoonfuls of the carrot and beetroot mixture, in batches, for 3 minutes or until golden and crisp. Transfer to a plate lined with paper towel to drain.

Divide the salad leaves and fritters among serving bowls. Drizzle with the aioli and serve with lemon wedges and bread.

Credits: Coles

Photo Credits: Coles