We’ve had a bit of an obsession with fritters at the moment.
They’re a great way to incorporate vegetables into your breakfasts or brunches. We’ve also managed to sneak some protein (eggs) and chickpeas (also a complex carbohydrate) into these fritters to create a perfectly balanced meal.
Grating the carrots and beetroot by hand is annoying AF but it’s so worth it, because the carrots and beetroot remain just crunchy enough to give these fritters the perfect texture.
They’re great served with a bit of yoghurt on top and a generous squeeze of lemon juice. The batter makes rough 12 medium-large fritters.
- 150g beetroots grated (2 large)
- 150g carrots grated (3 medium)
- 1 x 400g tin chickpeas rinsed and drained (200g drained), smashed & roughly chopped
- 2 small eggs
- 45g Harissa paste (4 heaped tbsp)
- 1 tsp cayenne (optional)
- 2 tbsp chives sliced
- 1 small handful parsley, finely chopped
- 60g flour (we used buckwheat)
- Salt and pepper
- 1-2 tbsp olive oil
- Grate the beetroot and carrot using a handheld grater…annoying but worth it. Place in a large mixing bowl.
- Place the rinsed and drained chickpeas on a large chopping board and flatten a small handful or so at a time with the flat side of a large knife. After squishing with the knife, roughly chop them so that you don’t have any whole chickpeas left.
- Mix the chickpeas into the carrots and beetroot.
- Add the eggs, harissa, cayenne (if you like extra spicy), chives, parsley, flour, salt and pepper. Stir the mixture until well combined.
- Heat a large non stick frying pan with 1 tbsp of olive oil per fry. Cook roughly 3-4 fritters at a time (1 large spoonful). Once you’ve spooned the fritter into the pan, flatten it gently with the back of a non stick spatula.
- Cook on medium/high heat (7 on induction) for 4-5 mins each side.
- They’re great reheated in the microwave or cold straight from the fridge if you’re rushing out the door!
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