Beetroot and Kohlrabi Fritters

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Photo 25-09-2020, 10 35 55 (1).jpg
 

Vegetable fritters make a versatile dish for any time of the day - brunch, lunch or dinner. You can also make a batch and have them handy in the fridge or freezer for those moments when you need something quick and nutritious.

Here, I’ve paired beetroot with kohlrabi which is a great combination for fibre, folate (vitamin B9), magnesium, potassium, iron and vitamin C.

Kohlrabi has a taste and texture somewhat similar to broccoli, which also makes a great fritter and could be substituted here.

You can follow the same recipe using other vegetables you have to hand - carrot and courgette, sweet potato and cabbage, kale and sweetcorn for example.

 

Ingredients

Serves 2

  • 1 medium beetroot

  • 1 kohlrabi

  • 1 egg, lightly beaten

  • 2 wild garlic leaves, shredded

  • 40g panko breadcrumbs

  • Olive oil

  • Sea salt and black pepper

  • (Optional) Greek yoghurt, tahini, honey and mint (to serve).

Directions

  1. Grate the beetroot and kohlrabi and squeeze out any excess liquid.

  2. Place in a mixing bowl and combine with the garlic leaves, beaten egg and panko breadcrumbs.

  3. Season and mix together thoroughly.

  4. Shape into 6 small balls.

  5. Heat olive oil in a frying pan and when hot add the balls and press with a spatula to flatten into fritters.

  6. Cook for 3-4 mins each side. They should be crisp on the outside and soft inside.

  7. The fritters until they crisp are fragile so handle carefully, turning them gently in the pan.

  8. I like to serve with Greek yogurt mixed with a tablespoon of tahini, a little honey to sweeten and shredded mint or any other herbs I’ve got to hand.