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Ingredients

• 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

Method

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