Beetroot and carrot fritters

Makes about 8-10 fritters

Photo: Imperfectly Paleo

Ingredients

• 1 medium beetroot
• 1 large carrot
• A little salt
• 1 tsp thyme leaves
• 2 eggs
• 3 tbsp flour
• ½ tsp baking powder
• ½ tsp freshly ground black pepper
• Grapeseed oil for shallow frying

Method

Peel the carrot and beetroot and grate with a coarse grater. Sprinkle with a little salt and place on paper towels for a few minutes to draw out excess moisture. Add the herbs.

Beat the eggs in a bowl until almost frothy, tip in the flour, baking powder and pepper, and mix with a metal spoon until just combined. Combine all ingredients together gently.

Heat about 1cm depth of the oil in a heavy frying pan. Drop tablespoons of the batter into the pan and fry gently for about 2-3 minutes, then flip and cook the second side until the fritters are crisp and cooked through. Remove to a paper towel for any excess fat to drain away.

Continue to cook spoonfuls of the batter, about 3 or 4 at a time, until the batter is used up.

Serve while warm a dressing made with mint, lime and yoghurt.