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I flavoured these bright and colourful fritters with falafel spices but flattened them down for ease of cooking rather than trying to make a falafel shape out of them. Frying is better for them as I tried a batch in the oven but these did not work out well. You will need to wear gloves when handling the mixture as the beetroot will stain your hands. Unless you like to make shop assistants look at your hands with horror as you hand over payment…
I enjoyed these as a filling in a low carb wrap but they are yummy alongside a salad too.
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INGREDIENTS
1 large carrot, peeled and grated
1 medium beetroot, peeled and grated
1/2 onion, finely grated
1 clove garlic, finely chopped
2 eggs
2 tspn ground cumin
2 tspn ground coriander
1/2 tspn cayenne pepper
1/4 tspn salt
1/4 tspn pepper
2 tblspn coconut flour
2 tblspn coconut oil (for frying)
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METHOD
- Mix all the ingredients together in a bowl (best to wear gloves as the beetroot will stain).
- Combine well and shape into walnut shaped balls, then slightly flatten into fritter shapes. Squeeze out any excess water.
- Cover and place in the fridge for at least an hour for the fritters to maintain their shape.
- Heat the oil in a frying pan on a medium heat and gently fry the fritters for about 2-3 minutes each side.
- Eat and enjoy!
Makes 8 fritters
Nutrition per fritter: 38 Calories, 2g Fat; 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carb
Filed under: Gluten Free, Low Carb, Paleo, Vegetarian Tagged: beetroot, carrot, Coconut Flour, fritter, Paleo, Vegetarian Image may be NSFW.
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