Delicious Beetroot and Walnut Fritters

“Deep and earthy, these delicious beetroot and walnut vegetable fritters are a perfect nutrient-packed 5 a-day snack.”

Beetroot Fritters

Deep and earthy, these beetroot and walnut vegetable fritters are a perfect nutrient-packed ‘5 a day’ snack. The addition of maris piper potatoes helps create a textured crunch and the walnuts adds a nutty flavour that works brilliantly also. Enjoy as a satisfying healthy starter or snack alongside a sour cream dip.


Ingredients


  • 350g beetroot, peeled and grated
  • 200g maris piper potato, peeled and grated
  • 1 tbsp sunflower oil
  • 1 medium white onion, chopped finely
  • 2 large garlic cloves, chopped finely
  • 1/2 inch ginger, chopped finely
  • 1/2 cup walnuts, chopped into small pieces
  • 1 tsp cumin powder
  • 1 tsp sea salt flakes
  • 2 large eggs
  • sunflower oil for frying, 1 tsp oil to fry each batch

(* 1 Tsp = 5ml, 1 Tbsp = 15 ml, 1 Cup = 250 ml)


How to make Beetroot and Walnut Vegetable Fritters

1. Take the grated beetroot and place it in the centre of a muslin cloth. Over a bowl, gather the sides of the muslin and begin rotating, squeezing out as much liquid from the beetroot. Repeat the process with the grated potato. Set the squeezed beetroot and potato gratings aside.


2. In a large frying pan heat sunflower oil over a medium flame. Once the oil has warmed, add the chopped onions and 1 tsp of salt and sauté until the onions become translucent.


3. Then add garlic, ginger, walnuts and cumin powder and sauté the mix for a further 2-3 minutes. Turn the flame off and set aside.


4. Into a large bowl place the squeezed beetroot and potato gratings, sautéed mix and 2 eggs and combine well. Once combined take small handfuls of the mix and make loose lime sized balls.


5. In a large frying pan heat 1 tsp sunflower oil over a low flame. Once the pan has sufficiently warmed place the balls of fritter mix onto the frying pan. Gently flatten the balls down with a spatula until they’re about ½ inch in thickness.


6. Cook the fritters for 6-7 minutes on either side until crusts are formed on the edges and the fritters develop a dark velvety colour. Repeat step 4 until all the fritter mix has been used. Once cooked they should be served immediately.


Similar dishes that you could try

Loving this recipe? Why not check out some of these other vegetarian and vegan recipes!

Spinach and Paneer Pasty

Keralan Dhal Curry

Roasted Cauliflower and Garlic Soup

Flaky Beetroot and Potato Samosa

Comforting Winter Vegetable Curry



How to serve your vegetable fritters

These beetroot and walnut vegetable fritters are great with a green salad and a delicious dip. Serve hot with garnishes of choice, such as lemon juice, dairy-free yogurt, hummus, garlic dill sauce, or fresh herbs. So yummy and super easy to make! 


Storing Suggestions

You can refrigerate your Beetroot and Walnut Fritters in an airtight container and it will keep well for 2 to 3 days. When reheating, heat a frying pan over a medium-low flame and cook the fritters for 3 to 5 minutes, flipping occasionally.

For longer storing periods, you can freeze the fritters in an airtight container for up to 3 months. Allow the fritters to defrost completely before following the reheating method above.


Like what you’re reading?

If you love this recipe, why not check out my other recipes. Be sure to subscribe to my newsletter for the latest recipes and follow along on Facebook, Instagram and Pinterest!


Beetroot and Walnut Fritters

Delicious Beetroot and Walnut Fritters

Deep and earthy, these beetroot and walnut vegetable fritters are a PERFECT nutrient-packed 5 a-day snack.
AuthorGeorge Alexander
PREP TIME30 minutes
COOK TIME15 minutes
TOTAL TIME45 minutes
Servings6 (servings)
CourseAppetizer Snack
CuisineBritish Fusion Gluten-Free Indian Vegetarian
KeywordPotato Fritters Vegetable Fritters Vegetarian Starters
Calories187 kcal

Ingredients

  • 350 g beetroot (peeled and grated)
  • 200 g maris piper potato (peeled and grated)
  • 1 tbsp sunflower oil
  • 1 medium white onion (chopped finely)
  • 2 large garlic cloves (chopped finely)
  • 1/2 inch ginger (chopped finely)
  • 1/2 cup walnuts (chopped into small pieces)
  • 1 tsp cumin powder
  • 1 tsp sea salt flakes
  • 2 large eggs

FOR PAN FRYING

  • sunflower oil (1 tsp oil to fry each batch)

Instructions

  • Take the grated beetroot and place it in the centre of a muslin cloth. Over a bowl, gather the sides of the muslin and begin rotating, squeezing out as much liquid from the beetroot. Repeat the process with the grated potato. Set the squeezed beetroot and potato gratings aside.
  • In a large frying pan heat sunflower oil over a medium flame. Once the oil has warmed, add the chopped onions and 1 tsp of salt and sauté until the onions become translucent.
  • Then add garlic, ginger, walnuts and cumin powder and sauté the mix for a further 2-3 minutes. Turn the flame off and set aside.
  • Into a large bowl place the squeezed beetroot and potato gratings, sautéed mix and 2 eggs and combine well. Once combined take small handfuls of the mix and make loose lime sized balls.
  • In a large frying pan heat 1 tsp sunflower oil over a low flame. Once the pan has sufficiently warmed place the balls of fritter mix onto the frying pan. Gently flatten the balls down with a spatula until they're about ½ inch in thickness.
  • Cook the fritters for 6-7 minutes on either side until crusts are formed on the edges and the fritters develop a dark velvety colour. Repeat step 4 until all the fritter mix has been used. Once cooked they should be served immediately.

Nutrition

Calories: 187kcal (9%) Carbohydrates: 20g (7%) Protein: 6g (12%) Fat: 11g (17%) Saturated Fat: 1g (6%) Cholesterol: 62mg (21%) Sodium: 487mg (21%) Potassium: 514mg (15%) Fiber: 4g (17%) Sugar: 9g (10%) Vitamin A: 2IU Vitamin C: 14mg (17%) Calcium: 25mg (3%) Iron: 8mg (44%)

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #pestleandspiceuk.

Be sure to subscribe to my newsletter for the latest recipes and follow along on Facebook, Instagram and Pinterest!

If you love these scrumptious fritters, why don’t you check out our other vegetarian recipes? Like this comforting winter vegetable curry.


SIMILAIR RECIPES

One Comment

  1. Pingback: Spinach and Paneer Pasty | How to Make Pasty Recipe | pestleandspice

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this Recipe




*