BEETROOT FRITTERS
PREP TIME: 15 MINS
COOK TIME: 20 MINS
SERVES 2 (AS A LIGHT MEAL)
1 Tbsp olive oil
4 Tbsp low-fat Greek-style natural
yoghurt
1/2 small bunch mint, leaves picked,
finely chopped
150g mixed rocket salad leaves 125g (1/2 punnet) cherry tomatoes,
halved
Fritters
380g raw beetroot, peeled,
trimmed, coarsely grated 60g egg, whisked
1 Tbsp plain flour
1 large clove garlic, grated 1 tsp caraway seeds
1/2 tsp ground cumin
Finely grated zest of 1 lemon
1 Preheat oven to 160°C (fanforced). Transfer a tray lined with baking paper.
2 To make the fritters, combine all ingredients in a large bowl.
Heat the oil in a large non-stick frying pan over medium heat. Spoon in the beetroot mixture to make six round fritters. Cook for 4-5 minutes each side, or until cooked through. Transfer to lined tray and bake for 10 minutes.
3 Meanwhile, combine yoghurt and mint in a small bowl. Toss salad leaves and tomatoes in small bowl. 4 Serve the fritters with the mint yoghurt and salad.