Go meat-free and try these golden carrot and beetroot fritters served with fresh salad leaves, aioli and lemon.
- 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 mixture, in batches, for 3 mins 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.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set