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 i.e. 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
Mix together the beetroot, carrot, sauerkraut, garlic, chilli flakes, herbs and seasoning a large bowl until well combined
Add the 2 eggs and mix well.
Add in the flour slowly until the batter sticks together. You may need a little more flour if the vegetables are particularly wet.
Heat a non stick pan on a medium-high heat and add the olive oil.
Take 1 tbsp of the batter and flatten into fritters in the heated frying pan.
Cook for about 90 – 120 seconds or until golden brown and sealed so that the fritter is not falling apart.
Flip the fritter and cook for another 90 – 120 seconds
Serve with smoked salmon or goat’s cheese or grilled halloumi or a poached egg.