- 200g gram flour
- 200g raw beetroot, peeled and grated
- 200g carrot, peeled and grated
- 1 bunch spring onions, finely chopped
- 2 tbsp vegetable oil
- A pinch of salt and pepper
Mix things up
You could add your favourite fresh herbs or spices to the mix for an interesting variation.
Place the flour, salt and pepper into a bowl and combine.
Add in the beetroot, carrot and spring onion and combine again.
Add enough water to just bind the mixture together.
Heat the oil in a large frying pan over a medium heat.
Once the oil is hot, split the batter mix into four and place into the pan.
Leave to fry for 2–3 minutes until the bottom sets and starts to go crisp.
Carefully flip the fritters and cook for a further 2–3 minutes on the other side.
Transfer to a baking sheet and place into a preheated oven at 180°C (160°C fan/gas mark 4) for 10 minutes to ensure the centre of the fritter is cooked through.
Remove from the oven and serve.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
Looking for something a little lighter to eat? You can find a selection of salads and light bite recipes from our chefs and local experts.
This tasty salad balances meltingly soft courgette slices with fresh mint and a little chilli heat: perfect for a light lunch or as a delicious accompaniment.
These light muffins topped with golden cheese and tangy cherry tomatoes are a tasty treat, or serve with a splash of oil and vinegar to make for a delicious light snack.