Lunch & Dinner, Recipes

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

servings

Prep time

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.

Dairy Free Option, Gluten Free, Paleo, Vegetarian

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Carrot & Zucchini Fritters with Beetroot Salad

Carrot & Zucchini Fritters with Beetroot Salad

Ingredients

Directions

More recipes you might like

Spring Asparagus Salad

Loaded Guacamole

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Carrot & Zucchini Fritters with Beetroot Salad

Carrot & Zucchini Fritters with Beetroot Salad

Ingredients

Directions

More recipes you might like

Spring Asparagus Salad

Loaded Guacamole

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