Spiced beetroot and sweet potato fritters
These vegan spiced beetroot and sweet potato fritters are similar to rosti – so they are egg, gluten and dairy-free – but more healthy. You can serve them as a snack to accompany an aperitif, as a starter with a green salad or in a burger bun, flat bread with condiment.
Ingredients
Method
- Thinly slice the onion.
- Peel then grate the beetroot and sweet potato, using a course cheese grater.
- Mix them with the onion, add some salt and put the mixture in a sieve. Rest for 10 minutes, then squeeze out any excess liquid.
- Put the mixture in a bowl, add the grated ginger & garlic. Add the turmeric, chilli powder and chickpea flour. Combine well.
- Heat some vegetable oil in a wok or deep frying pan. Add dollops of the mixture, and flatten them slightly with the base of the spoon. Fry them for about 2 minutes, then turn them over and cook until golden and crispy.
- Serve at room temperature.