Carrot and beetroot fritters

Go meat-free and try these golden carrot and beetroot fritters served with fresh salad leaves, aioli and lemon.

Recipe «Carrot and beetroot fritters» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 large beetroot, grated, 2 large carrots, grated, 1/2 cup plain flour, 1 tsp ground cumin, 2 tsp Dijon mustard , 2 spring onions, thinly sliced, 1 Coles Brand Australian Free Range Egg, lightly whisked, Vegetable oil, to shallow fry , Coles Fresh Australian Baby Leaf Salad, to serve, Aioli, to serve, Lemon wedges, to serve, Coles Bakery Pane Di Casa, to serve.

Ingredients:

• 2 large beetroot, grated 
• 2 large carrots, grated 
• 1/2 cup plain flour 
• 1 tsp ground cumin 
• 2 tsp Dijon mustard 
• 2 spring onions, thinly sliced 
• 1 Coles Brand Australian Free Range Egg, lightly whisked 
• Vegetable oil, to shallow fry 
• Coles Fresh Australian Baby Leaf Salad, to serve 
• Aioli, to serve 
• Lemon wedges, to serve 
• Coles Bakery Pane Di Casa, to serve 

Instructions

1. 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.
2. 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.
3. Divide the salad leaves and fritters among serving bowls. Drizzle with the aioli and serve with lemon wedges and bread.