Go Back
+ servings

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%)