Delicious Beetroot and Walnut Fritters


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

Deep and earthy, these beetroot and walnut fritters are a perfect nutrient-packed ‘5 a day’ snack. The addition of maris piper potatoes helps create a textured crunch, giving the fritters an added depth of complexity.

Additional tip; save the juice from the squeezed beetroot, throw in a few ice cubes and enjoy a refreshing drink whilst preparing these delicious delights!

Delicious Beetroot and Walnut Fritters

Recipe by George AlexanderCourse: Starters, SnacksCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

15

minutes

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

Ingredient

  • 500g beetroot, peeled and grated

  • 200g maris piper potato, peeled and grated

  • 1 tbsp oil

  • 1 small white onion, diced finely

  • 1 garlic clove, chopped finely

  • 1 inch ginger, chopped finely

  • 1/2 cup walnuts, chopped 

  • 1 tsp cumin seeds, toasted and coarsely crushed 

  • 1 tsp sea salt flakes

  • 2 large eggs

  • oil to fry, as required

Directions

  • Heat 1/2 tbsp of oil in a large frying pan. Gently fry the onions until they become translucent. Then add ginger, garlic, crushed cumin seeds and walnuts, sautéing for a further 2-3 minutes. Add salt and set aside. 
  • Taking the peeled and grated beetroot and potatoes, separately place in a muslin cloth and squeeze out excess liquid from each. Add the sautéed mix into a bowl along with the squeezed gratings as well as 2 eggs and mix well. 
  • Heat oil in a frying pan on a medium flame. Make loose lime sized balls with the mixture and place onto the frying pan. Gently flatten the balls down with a spatula until they’re about ½ inch in thickness.
  • Cook until crusts are formed on the edges and flip. Once they appear golden on both sides, turn the heat down to ensure the fritters are cooked all the way through – flipping from time to time. Once cooked they should be served immediately.

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 #_pestleandspice.

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

Recipe consulted during the making of this recipe: beetroot tikki from showmethecurry.

One Comment

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

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