Gluten-Free Heaven Australia - October 2017

Lunch RECIPES

Balsamic beetroot & carrot fritters

By Olivia Cooney in association with Love Beetroot (www.lovebeetroot.co.uk) GF SF V

Makes 6 | Prep 15 mins | Cook 10 mins | Calories 159 (per fritter)

250g (9oz) balsamic

infused pre-cooked

beetroot, grated

2 large carrots,

peeled, grated

2 large free-range eggs

100g (3½oz) feta

4 spring onions,

thinly sliced

4 tbsp buckwheat flour

a little mint, chopped

salt and freshly

ground black pepper

1 tbsp coconut oil

GARLIC & MINT

YOGHURT

150g (5½oz)

natural yoghurt

4 fresh mint sprigs,

finely chopped

grated zest and

juice of 1 lemon

1 garlic clove,

peeled, grated

salt

1 Place the beetroot and carrot in a sieve over a bowl and

squeeze out the liquid. Mix together the beetroot, carrot,

eggs, spring onions, feta, flour, mint, salt and pepper. Shape

the mixture into 6 fritters.

2 Heat the coconut oil in a frying pan and fry the fritters for

2-3 minutes each side, until golden and crispy. Mix all the

yoghurt ingredients together, then serve with the fritters.

Total fat Saturated Salt Sugar Protein

8.1g 5.6g 0.5g 7.7g 7.9g