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Jamie's beetroot fritters recipe

Jamie's beetroot fritters recipe

7 ratings

Jamie says: "I love vac-packed beetroot – it’s already cooked, so it’s easy to use and lasts for ages. Buddied up with zingy tomato salsa, and a spinach and feta yogurt, these bold, bright fritters are as tasty as they are easy to make". See method

  • Makes 12 fritters
  • 10 mins to prepare and 15 mins to cook
  • 388 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 100g baby spinach
  • 100g natural yogurt
  • 100g feta
  • olive oil
  • 250g vacuum-packed beetroot
  • 150g plain flour
  • 2 large free-range eggs
  • 4 spring onions
  • 300g cherry tomatoes
  • red wine vinegar

Each serving contains

  • Energy

    1630kj
    388kcal
    19%
  • Fat

    15g 22%
  • Saturates

    5g 25%
  • Sugars

    12g 13%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 50.6g Protein 15.3g Fibre 2.5g

Method

Jamie BB headshot 155x255

  1. Put most of the spinach, the yogurt and a third of the feta in a food processor, drizzle in a little olive oil and blitz until combined. Transfer to a bowl.
  2. Drain the beetroot and put most of it in the food processor (no need to clean it). Add the four, eggs and a pinch of seasoning, then pulse until combined. Trim and roughly chop 2 of the spring onions, then pulse into the batter with the remaining beetroot and another third of the feta – this will give your fritters a nice chunky texture.
  3. Drizzle a little oil into a large non- stick frying pan over a medium heat, add tablespoons of batter (12 in total) and cook for 2-3 mins each side or until golden and cooked through – you may need to work in batches (cover with foil to keep warm, if needed).
  4. Roughly chop the tomatoes with the remaining spring onions, then toss in a bowl with 1 tsp each red wine vinegar and olive oil; season.
  5. Divide the yogurt between plates, top with the remaining spinach leaves, then stack up the fritters. Spoon the tomato salsa over and crumble over the remaining feta.
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