Brighten up your summer plate with colour and spice and all things beetroot.
INGREDIENTS
SERVES 10
- 2 whole beetroots, peeled & grated
- 1 whole zucchini, grated
- 1 egg
- Handful of mint, chopped
- 1 cup of rice flour
- pepper and salt
- garlic clove, minced
- Sprinkle of mixed herbs
METHOD
- Grate the beetroot and place in a large mixing bowl
- grate the zucchini next however you want to squeeze the excess water from the zucchini so your fritters don’t fall apart
- place the zucchini in with the beetroot
- add the remaining ingredients
- heat a fry pan with coconut oil and roll your fritters into balls and once they are in the fry pan, flatten them with a spatula
- cook each side for roughly three minutes
Enjoy!
CALORIES = 75/fritter
PROTEIN 1.9g
CARBS 15g
FAT 0.7g
