Sunday lunch in the sun or an al fresco dinner is sorted with these fresh and colourful Beetroot & Chia Fritters with Lisa’s Beetroot, Pomegranate and Fresh Mint Whipped Dip!
Serves: 4 Prep Time: 15 Minutes Cook Time: 10 Minutes
1 cup wholemeal flour
1 teaspoon baking powder
1 teaspoon chia seeds
1 teaspoon sea salt
1 teaspoon cumin seeds
1 cup grated or finely chopped beetroot
1 medium peeled and grated carrot
1 medium peeled and grated kumara
¼ cup rice bran oil
¾ cup milk
Oil for frying
Fresh greens and avocado slices to serve
- Sift the flour and baking powder into a large bowl and stir in the chia seeds and sea salt.
- In a separate bowl toss all the grated vegetables together then add the milk and allow to stand for 5 minutes. Beat the eggs and oil until liquid then combine the dry ingredients, grated vege mix and beaten eggs all together to make a thick batter.
- Heat a little oil in a non-stick pan and cook 2-3 fritters over a medium heat for a few minutes each side until golden and puffed. Keep warm while cooking remaining mixture.
- Serve the fritters stacked with avocado slices, greens and the whipped dip.