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Root veg fritters with honey and mustard dip recipe

Root veg fritters with honey and mustard dip recipe

3 ratings

These root vegetable fritters are simple to make and are an excellent way to use up leftover beetroot, carrot or parsnip. Serve with a poached egg, if you like. See method

  • Serves 18
  • 14 mins to prepare and 16 mins to cook
  • 76 calories / serving
  • Healthy
  • Vegetarian

Ingredients

For the honey and mustard dip

  • 300g (10oz) fat-free Greek yogurt
  • 2 tsp wholegrain mustard
  • 2 tsp clear honey
  • ¼ tsp salt

For the beetroot fritters

  • 200g (7oz) beetroot, coarsely grated
  • 3 tbsp chopped parsley
  • 2 tbsp plain flour
  • 1 small egg, beaten

For the carrot fritters

  • 200g (7oz) carrots, coarsely grated
  • 3 tbsp chopped fresh coriander
  • 3/4 tsp ground cumin
  • 2 tbsp plain flour
  • 1 small egg, beaten

For the parsnip fritters

  • 200g (7oz) parsnips, coarsely grated
  • 1 tbsp chopped sage
  • 2 tbsp plain flour
  • 1 small egg, beaten

  • 4 tbsp olive oil
  • salad leaves, to serve

Each serving contains

  • Energy

    320kj
    76kcal     4%

  • Fat

    4g 5%

  • Saturates

    1g 3%

  • Sugars

    3g 4%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 7.6g Protein 3.7g Fibre 1.2g

Method

  1. To make the honey and mustard dip, combine all the ingredients in a bowl. Cover and chill until needed.
  2. Preheat the oven to gas 1, 140°C, fan 120°C. Put each batch of grated vegetables in a clean tea towel (not your fave – it will stain) or muslin cloth and squeeze, over the sink, to remove the excess liquid (wear gloves to prevent staining from the beetroot). Divide between three separate bowls.
  3. Combine the beetroot, parsley and flour; the carrots, coriander, cumin and flour; the parsnips, sage and flour. Add the beaten egg to each bowl and stir until combined. Using your hands, firmly shape each mixture into six fritters.
  4. Put half the olive oil in a large frying pan set over a medium heat. Cook the fritters in two batches for 3-4 minutes each side, until golden. Drain on kitchen paper to soak up any excess oil, then transfer to the oven to keep warm while you cook the remaining fritters. Add the remaining olive oil before frying the second batch. Serve the fritters with the honey and mustard dip and some salad leaves.

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