- Using the julienne setting on a spiraliser or v-slicer cut the beetroot and papple into ‘noodles’. Cut into approx. 10cm lengths and transfer to a mixing bowl. Squeeze a little lemon juice over the papple to prevent discolouration.
- Finely slice the shallot into thin strips and add to bowl.
- Combine the flour with the cashew parmesan, salt and pepper add to bowl and toss quickly to coat the julienne mixture. Add egg (or egg substitute) and mix through.
- Add enough oil to a large frying pan to reach 1cm up the side of the pan. Heat over medium-high heat. Using tongs, drop about 2 tablespoons of carrot mixture into the oil. Cook for 2 minutes. Turn. Cook for a further 2 to 3 minutes or until the fritters are golden and set. Drain on paper towel. Repeat with remaining mixture.
- To serve, arrange your papple fritters on a platter, sprinkle with pumpkin seeds and salad leaves. Serve with yoghurt.
Golden Beet and Papple Fritters
Recipe by Jo Feehan- Second Helping
With a few slight adjustments, this golden beet and papple fritters recipe can easily be made into a vegan dish. Suggestions included in recipe.
Ingredients
- 1 large golden beetroot
- 1 large papple
- 1 small red shallot
- 3 teaspoons cashew parmesan
- 1/3 cup plain flour
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 3 eggs (or substitute with 3 tblsp ground flax seed mixed with 9 tblsp water for a vegan replacement)
- Extra virgin olive oil for shallow frying
- Squeeze of lemon juice
