Beetroot & Carrot Fritters

Bread rolls, cooling from the oven
These go really well with chutney (pictured with the Roasted Garlic & Apple Chutney from an Abel&Cole recipe that is delicious!) and a salad that contains chunks of feta cheese. Sweet chutney, savoury root vegetable fritters and salty feta is a really tasty combination.
Beetroot & Carrot Fritters
fritters, lunch, starter, beetroot, carrot


Makes: 12 fritters
Prep Time: 10 minutes
Cook Time: 30 minutes


  • 350g beetroot, peeled
  • 350g carrots
  • 250g plain flour
  • 60g spring onions (approx. 1/2 bunch)
  • 50ml water
  • 2tsp dried oregano
  • 1/2tsp salt
  • 1/2tsp ground black pepper
  • 3 tbsp olive oil


  1. Pre-heat the oven to 180ºC (fan-assisted) and line a baking tray with greaseproof paper
  2. Grate the beetroot and carrot together (use a food processor if you have one)
  3. Finely chop the spring onions and add them to the beetroot and carrot
  4. In a large bowl, add the flour, oregano, salt and pepper to the vegetables and mix together with your hand (you want a large bowl so you don't throw flour everywhere)
  5. Test the mixture by gently squeezing a small handful and seeing if it holds together, if it doesn't quite hold then add the water and mix in with your hand
  6. Heat a tablespoon of the oil in a large frying pan over a medium heat
  7. Take about 85g of the mixture and shape into a fritter, keeping it no more than 1cm thick so that it can cook all the way through - do this four times
  8. Put the four fritters into the frying pan and fry for 2-3 minutes until the bottom crisps and gets some colour
  9. Flip the fritters over and cook for another 2-3 minutes
  10. Put the fritters onto the lined baking tray and repeat from step 6 until all the mixture is used up
  11. Put the baking tray into the pre-heated oven for 10-15 minutes - this makes sure that they're cooked all the way through the middle - before serving

I normally serve two fritters per person for a small lunch when accompanied by chutney and a generous serving of salad. This does mean you get a couple of meals from this recipe, or you can use half quantities of all the ingredients to make a smaller amount. I have kept these in the fridge for three or four days and re-heated in the oven for 10-15 minutes at 180ºC

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