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Carrot and beetroot fritters

About the Recipe


  • 1 large beetroot, grated

  • 2 large carrots, grated

  • 1/2 cup flour

  • 1 teaspoon ground cumin

  • 2 teaspoons Dijon mustard

  • Handful parsley

  • 2 egg- whisked

Aioli: (1116 kcal)

  • 1 large egg (room temperature)

  • Juice of ½ lemon

  • 1/2 tsp mustard powder

  • 1/2 cup olive oil

  • ½ garlic clove crushed- add more to taste

  • Salt & pepper to taste


Step 1

Place the beetroot and grated carrot onto a paper towel and squeeze out any excess liquid. Then blend with stick blender.

Step 2

Combine all ingredients in a bowl.

Step 3

Pan fry with a small amount of oil for 3 minutes or until golden and crisp.

Step 4

Transfer to a plate lined with paper towel.

Step 5

Aioli: With a stick blender combine egg, lemon juice, garlic and mustard powder until frothy.

Step 6

VERY SLOWLY little by little drizzle the oil in while still mixing on low speed.

Step 7

Taste- then add extra garlic, salt and pepper, as desired.

These fritters are packed with fibre and making the aioli at home means that you can control what goes into the sauce - less salt than most manufactured products.

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