Ingredients
- 2 large beetroot, grated
- 2 large Wilcox carrots, grated
- 1/2 cup (75g) plain flour
- 1 teaspoon ground cumin
- 2 teaspoons Dijon mustard
- 2 spring onions, thinly sliced
- 1 Coles Brand Australian Free Range Egg, lightly whisked
- Vegetable oil, to shallow fry
- Coles Fresh Australian Baby Leaf Salad, to serve
- Aioli, to serve
- Lemon wedges, to serve
- Coles Bakery Pane Di Casa bread, to serve
Directions
- Step 1 Place the beetroot on a sheet of paper towel. Pat dry. Squeeze any excess liquid from carrot. Combine the flour and cumin in a medium bowl. Add the carrot, mustard, onion and egg and stir to combine. Season. Gently stir in the beetroot.
- Step 2 Heat the oil in a large frying pan. Cook tablespoonfuls of the carrot mixture, in batches, for 3 mins or until golden and crisp. Transfer to a plate lined with paper towel to drain.
- Step 3 Divide the salad leaves and fritters among serving bowls. Drizzle with the aioli and serve with lemon wedges and bread.
Recipe courtesy of www.taste.com.au
Serving size 4