|Makes 6 medium fritters|
|250g balsamic infused cooked beetroot, grated|
|2 large carrots, grated|
|4 tbs flour (you can use any, but I like buckwheat)|
|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|
What to do:
- Place the grated beetroot and carrot in a sieve over a bowl or your sink and squeeze as much liquid out as possible.
- In a large bowl, mix together the beetroot, carrot, eggs, spring onions, feta, flour, mint, salt and pepper.
- 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.
- To make the garlic and mint yogurt, simply mix all the ingredients together, and serve.