BALSAMIC BEETROOT AND CARROT FRITTERS WITH GARLIC AND MINT YOGHURT

Ingredients

Makes 6 medium fritters
250g balsamic infused cooked beetroot, grated
2 large carrots, grated
2 eggs
4 tbs flour (you can use any, but I like buckwheat)
100g feta
4 spring onions, thinly sliced
1 tbs coconut oil
Small handful mint, chopped
Salt and pepper
Garlic and mint yogurt
150g natural yogurt
4 sprigs of fresh mint, finely chopped
Juice and zest of 1 lemon
1 clove of garlic, grated
Salt

What to do:

  1. Place the grated beetroot and carrot in a sieve over a bowl or your sink and squeeze as much liquid out as possible.
  2. In a large bowl, mix together the beetroot, carrot, eggs, spring onions, feta, flour, mint, salt and pepper.
  3. Heat the coconut oil in a large non-stick frying pan and fry the fritters on a medium heat for 2 – 3 minutes on each side, until golden and crispy.
  4. To make the garlic and mint yogurt, simply mix all the ingredients together, and serve.