When I came up with this recipe idea in my head it looked a lot less aesthetically displeasing than it turned out in real life! I was envisaging a pretty pale yellow fritter encasing delicate shreds of defined orange and purple. Ha! What my imagination had overlooked was beetroot's ability to contaminate everything within its vicinity: rendering it one big pink patty. Oh well - at least the taste is unaffected.
Autumn is coming. Herald its arrival with the earthy flavours of root vegetables and a warm salad.
Beetroot & Carrot Fritters with Garlic Mushroom Salad
Dairy-free, Grain-free, Gluten-free, Refined Sugar-free, Nut-free
Serves 2 (makes 8 fritters)
Ingredients:
Fritters:
1 large beetroot (200g), peeled and coarsely grated
2 medium carrots (200g), peeled, trimmed and coarsely grated
3 medium eggs
4 tbsp nutritional yeast
2 tbsp coconut flour
zest of 1/2 lemon
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
coconut oil for frying, if using
Salad:
200g mushrooms (eg chestnut or button), cleaned and sliced
small clove garlic, peeled and minced
tsp coconut oil
small bunch parsley, chopped
1/2 avocado, peeled, pitted and sliced
handful rocket leaves
salt and pepper to taste
Instructions:
1. Fritters can be pan-fried or oven-baked. They are crispier if pan-fried but less labour-intensive to stick them in the oven. If oven-baking, pre-heat oven to 200 degrees celsius, approx 390 degrees farenheit, and lightly grease a baking sheet.
2. Combine eggs, nutritional yeast, coconut flour, lemon zest, salt and pepper, in a mixing bowl.
3. Using a clean tea towel (that you don't mind staining pink), squeeze excess liquid from grated carrot and beetroot.
4. Add beetroot and carrot to beaten egg mix. Gently combine.
5. Divide mixture into 8 even-sized fritters on prepared baking sheet and bake in preheated oven for 10 minutes before flipping fritters over and baking for another 5-6 minutes, or until lightly crisped on the edges.
6. If pan-frying, heat a little oil in a frying pan over medium to high heat. Add fritters to hot pan in batches, making sure not to overcrowd the pan. Fry for approx 4 minutes per side, or until lightly crispy and golden on the edges.
7. For the salad, heat tsp coconut oil in a frying pan over medium to high heat. Add garlic and fry for a minute. Add mushrooms and fry, stirring occasionally, for approx 5 minutes, or until lightly golden on the edges and most of the water has been released from the mushrooms and evaporated. Season with salt and pepper. Remove from heat and add chopped parsley, stirring through briefly.
8. Divide fritters between serving plates, alongside a handful of rocket leaves. Top the rocket leaves with warm mushrooms and any pan juices. Finish the plates with slices of avocado.
 |
| Beetroot & Carrot Fritters with Garlic Mushroom Salad |
Autumn is coming. Herald its arrival with the earthy flavours of root vegetables and a warm salad.
Beetroot & Carrot Fritters with Garlic Mushroom Salad
Dairy-free, Grain-free, Gluten-free, Refined Sugar-free, Nut-free
Serves 2 (makes 8 fritters)
Ingredients:
Fritters:
1 large beetroot (200g), peeled and coarsely grated
2 medium carrots (200g), peeled, trimmed and coarsely grated
3 medium eggs
4 tbsp nutritional yeast
2 tbsp coconut flour
zest of 1/2 lemon
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
coconut oil for frying, if using
Salad:
200g mushrooms (eg chestnut or button), cleaned and sliced
small clove garlic, peeled and minced
tsp coconut oil
small bunch parsley, chopped
1/2 avocado, peeled, pitted and sliced
handful rocket leaves
salt and pepper to taste
Instructions:
1. Fritters can be pan-fried or oven-baked. They are crispier if pan-fried but less labour-intensive to stick them in the oven. If oven-baking, pre-heat oven to 200 degrees celsius, approx 390 degrees farenheit, and lightly grease a baking sheet.
2. Combine eggs, nutritional yeast, coconut flour, lemon zest, salt and pepper, in a mixing bowl.
3. Using a clean tea towel (that you don't mind staining pink), squeeze excess liquid from grated carrot and beetroot.
4. Add beetroot and carrot to beaten egg mix. Gently combine.
5. Divide mixture into 8 even-sized fritters on prepared baking sheet and bake in preheated oven for 10 minutes before flipping fritters over and baking for another 5-6 minutes, or until lightly crisped on the edges.
6. If pan-frying, heat a little oil in a frying pan over medium to high heat. Add fritters to hot pan in batches, making sure not to overcrowd the pan. Fry for approx 4 minutes per side, or until lightly crispy and golden on the edges.
7. For the salad, heat tsp coconut oil in a frying pan over medium to high heat. Add garlic and fry for a minute. Add mushrooms and fry, stirring occasionally, for approx 5 minutes, or until lightly golden on the edges and most of the water has been released from the mushrooms and evaporated. Season with salt and pepper. Remove from heat and add chopped parsley, stirring through briefly.
8. Divide fritters between serving plates, alongside a handful of rocket leaves. Top the rocket leaves with warm mushrooms and any pan juices. Finish the plates with slices of avocado.
WONDERFUL Post.thanks for share..extra wait .. … online gambling
ReplyDelete