2 cups beetroot peeled & grated
½ cup carrot peeled and grated
½ cup finely diced red onion
¾ cup finely chopped coriander
¾ cup finely chopped parsley
½ cup finely chopped mint
1 tsp salt
1 ½ tsp ground cumin
3 eggs
1 cup plain flour
1 ½ tsp baking powder
Place beetroot, carrot, onion, coriander, parsley, mint, salt, cumin in a bowl. Make a well for the eggs, and combine into the mix. Sift the flour and baking powder into the bowl and stir together. You should be left with a reddish wet mix.
Heat a frying pan to a moderate temperature and cook till fritter changes colour from red to pink/brown on each side and spongy in the middle.
Serve immediately or keep warm in a low oven.
Serve with Orange and Coriander Yoghurt and Warm Winter Roast Vegetable Salad (see other recipes).
Sylvia Dwen – Sous Chef at Ponsonby Road Bistro Photography by ‘Leadfeathers’
