Beetroot fritters recipe
Fancy something different for tea tonight? Try these tasty, veg-packed fritters – the attractive pink colour comes from cooked beetroot. Serve with a minty crème fraîche dip, new potatoes and green beans. Ready in just half an hour, this healthy recipe is worth a try!
See method- Serves 4
- Takes 30 minutes
- 411 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 500g new potatoes, halved if large
- 220g pack green beans, trimmed
- 2 eggs, beaten
- 100g plain flour, plus 1 tbsp (if needed)
- 200g cooked beetroot, coarsely grated
- 100g frozen peas, defrosted
- 1 lemon, zested, ½ juiced
- 2 tbsp olive oil
- 1 garlic clove, sliced
- 150ml 50% less fat crème fraîche
- 10g fresh mint, finely chopped
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1725kJ 411.0kcal
- Fat
- 16g
- Saturates
- 6g
- Salt
- 0.6g
- Sugars
- 9g
of the Reference intake
Carbohydrate 49.6gProtein 13.2gFibre 7.8g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Cook the potatoes in a pan of simmering salted water for 15-20 mins until tender. Add the green beans for the final 3 mins; drain both well.
- Meanwhile, whisk the eggs and flour with 50ml water and some seasoning to make a smooth batter. Squeeze the grated beetroot in a sieve to remove some of the liquid, pressing down with the back of a spoon, then add to the batter along with the peas and half the lemon zest. Add more flour to thicken the batter, if you need to: it should fall reluctantly off the spoon.
- Heat 1 tbsp of the oil in a large, nonstick frying pan over a medium heat. Add serving spoonfuls of the batter and fry for 2-3 mins until golden underneath and the top has just set, then flip and cook for another 1-2 mins until golden. Transfer to a plate lined with kitchen paper and repeat with the remaining batter to make 8 fritters.
- Heat the remaining olive oil in a small pan over a medium heat and fry the sliced garlic for 1-2 mins until fragrant. Add the cooked green beans, lemon juice and some seasoning. Fry for 1 min until the beans are heated through.
- In a bowl, whisk the crème fraîche with the remaining lemon zest, most of the chopped mint and 1 tbsp water, if needed. Serve with the fritters and scatter over the remaining mint. Serve the potatoes and beans alongside.
- See more Vegetarian recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
