Beetroot and carrot fritters
A plant-based meal that’s high in protein.
Chef
Ingredients
200g chickpea flour (gram flour)
200g raw beetroot, peeled and grated
200g carrots, peeled and grated
8 spring onions, chopped
1 tablespoon olive oil
To serve
80g rocket leaves
½ cucumber, sliced
80ml soya yoghurt
Small handful parsley, chopped
4 crusty rolls
Method
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Step 1
Preheat the oven to 180°C/ 160°C fan/ gas mark 4. Put the chickpea (gram) flour into a bowl and add the beetroot, carrot and onions. Mix to fully combine.
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Step 2
Add in just enough water to bind the ingredients together. Heat the oil in a frying pan over a medium heat, divide the batter into eight fritters and add to the frying pan. Cook for 3 minutes, until the bottom has started to crisp, then flip the fritters and cook on the other side for another 3 minutes.
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Step 3
Transfer the fritters to a baking sheet and cook in the oven for 10 minutes. While the fritters are cooking, mix the chopped parsley into the yoghurt.
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Step 4
Remove the fritters from the oven and serve two fritters per portion with the rocket and cucumber salad, yoghurt and a crusty roll.
Food facts
The chickpea (gram) flour and bread roll are the main sources of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.
This recipe is low in potassium, when following the quantities and serving sizes given.
This recipe is also low in phosphate, however it still contains phosphate so if you are prescribed a phosphate binder then you should take as directed.
This recipe is high in protein, which makes it suitable for those advised to eat more protein, in particular those receiving dialysis.
Serve with a gluten-free roll.
Use a wholemeal roll rather than white to increase the fibre in this dish. When selecting rolls, also look for those with the lowest amount of added salt.
This dish is best eaten freshly made.