Carrot and beetroot fritters

Carrot and beetroot fritters

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Carrot and beetroot fritters

The ingredient of Carrot and beetroot fritters

  1. 2 large beetroot, grated
  2. 2 huge carrots, grated
  3. half cup (75g) undeniable flour
  4. 1 teaspoon floor cumin
  5. 2 teaspoons Dijon mustard
  6. 2 spring onions, thinly sliced
  7. 1 Coles Brand Australian Free Range Egg, lightly whisked
  8. Vegetable oil, to shallow fry
  9. Coles Fresh Australian Baby Leaf Salad, to serve
  10. Aioli, to serve
  11. Lemon wedges, to serve
  12. Coles Bakery Pane Di Casa bread, to serve

The instruction how to make Carrot and beetroot fritters

  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 big frying pan. Cook tablespoonfuls of the carrot aggregate, in batches, for three minutes or till golden and crisp. Transfer to a plate lined with paper towel to empty.
  3. Divide the salad leaves and fritters amongst serving bowls. Drizzle with the aioli and serve with lemon wedges and bread.

Nutritions of Carrot and beetroot fritters

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