These fritters make the most of winter root vegetables and provide not only a nutrient dense base for all meals, but are also incredibly delicious. Swap out the root vegetables for others that you have available ie carrot for parsnip, beetroot for celeriac but keep the sauerkraut or any other ferment for gut health boost.
INGREDIENTS - Makes 12
1 large carrot - peeled and grated
1 large beetroot - washed and grated
2 tbsp of sauerkraut (I use The Cultured Collective)
10g dill - finely chopped
10g chives - finely chopped
1 clove of garlic - crushed
½ tsp dried chilli flakes
2 eggs - beaten
2 tbsp quinoa or gram flour
1 tbsp olive oil for cooking
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