Member's Recipes: Beetroot frittersThere’s so much more you can do with beetroot rather than pickle it or make soup. These beetroot fritters are delicious hot or eaten cold the following day.
- ½ cup of grated beetroot
- ½ a cup of grated carrot
- 10 capers, drained (or several chopped olives, sun dried tomatoes, or use 1 tspn salt)
- 1 Tbsp grated parmesan
- 1 Tbsp cornflour, (or any flour like chickpea flour, brown rice flour)
- 1 large egg
- Oil for frying
Heat oil in frying pan. Mix all other ingredients together in a bowl and spoon it into the pan to make four fritters. Fry until golden on one side (2-3 minutes on a medium heat). Flip over and fry until golden on the other side. Turn off the heat and allow to rest in the pan for a few minutes before serving.
Preparation: 15 minutes
Serves: 1-2 people