Beetroot and Chia Fritters
Sunday lunch in the sun or an al fresco dinner is sorted with these fresh and colourful Beetroot & Chia Fritters with Lisa's Beetroot, Pomegranate and Fresh Mint Whipped Dip!
Ingredients
- 1 cup wholemeal flour
- 1 tsp baking powder
- 1 tsp chia seeds
- 1 tsp sea salt
- 1 tsp Cumin seeds
- 1 cup beetroot grated or finely chopped
- 1 medium carrot peeled and grated
- 1 medium kumara peeled and grated
- 2 eggs
- ¼ cup rice bran oil
- ¾ cup milk
- Oil for frying
- 1 tub Lisa’s Beetroot Pomegranate & Fresh Mint Whipped Dip
- Fresh greens and avocado slices to serve
Instructions
- Sift the flour and baking powder into a large bowl and stir in the chia seeds and sea salt.
- In a separate bowl toss all the grated vegetables together then add the milk and allow to stand for 5 minutes. Beat the eggs and oil until liquid then combine the dry ingredients, grated vegetable mix and beaten eggs all together to make a thick batter.
- Heat a little oil in a non-stick pan and cook 2-3 fritters over a medium heat for a few minutes each side until golden and puffed. Keep warm while cooking remaining mixture.
- Serve the fritters stacked with avocado slices, greens and the whipped dip.
Tried this recipe?Let us know how it was!
