Carrot & Zucchini Fritters with Beetroot Salad

This is the ultimate Meatless Monday dish! Packed full of colours & variety, this will provide your body with a huge amount of micronutrients, antioxidants & fibre.

Carrot & Zucchini Fritters with Beetroot Salad

Servings

4

servings
Prep time

30

minutes

Ingredients

  • For the Fritters
  • 3 carrots, grated

  • 2 small zucchinis, grated

  • 1/3 cup rice flour

  • 1 egg

  • 1/2 tsp herbs (oregano, basil, coriander)

  • 1/4 tsp salt/ pepper

  • 1-2 Tbsp extra virgin olive oil

  • For the Beetroot Salad
  • 2 carrots, grated

  • 1 beetroot, grated

  • 2 large handfuls spinach, chopped

  • 1/2 head broccoli, chopped into florets

  • 50g feta, crumbled (remove if DF)

  • 1 avocado, chopped

  • 2 tbsp sunflower seeds

  • For the Dressing
  • 1 orange, juiced

  • 2 Tbsp balsamic vinegar

  • 1 Tbsp honey

  • 1 Tbsp extra virgin olive oil

Directions

  • Mix the grated zucchini, carrot, rice flour, egg and herb/ spices together.
  • Pre-heat a fry pan over medium heat with some olive oil.
  • Roll the mixture into six patties and place in the fry pan. Cook for 4-5 minutes each side until cooked through. Season to taste
  • To make the salad- place all the ingredients into a bowl and mix to combine. Drizzle the dressing over the top, then mix through.
  • To serve, place the salad on plates and top with the fritters along with some sliced avocado and hummus.

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