I discovered these in my favourite local cafe, Eat’n mess in Sevenoaks, As well as delicious gluten free and refined sugar free treats they also completely rock the savoury stuff too. They serve these (well similar to as I made up this recipe after being inspired by them) with smashed avocado and grilled halloumi – seriously yummy!! I added coriander and cumin to my fritters to spice them up a little.
How would you eat yours?
- 250g cooked beetroot
- 2 cups sweetcorn (2 x 170g tin)
- 3 eggs
- 40g brown rice flour
- 1 clove of garlic – crushed
- 1/2 cup chopped coriander
- 1/4 tsp salt
- 1/4 tsp cumin
- 1 tbs nutritional yeast
Rinse the beetroot and drain excess water off
Drain the sweetcorn
Use either a stick blender or a high speed blender to combine the following ingredients – cooked beet root, eggs, brown rice flour, garlic, salt, cumin and nutritional yeast. Blend to a smooth consistency
Stir through the sweetcorn and coriander. Leave to sit for 30 minutes
Heat a large frying pan over a medium heat and lightly coat the surface with your choice of cooking oil ( I personally use a non flavoured coconut butter)
When the pan is hot use a spatular to spoon on the mixture forming circular patty shapes
Cook for a few minutes until browned on the bottom then carefully flip and repeat on the other side. The mixture can be fairly delicate so don’t flip too soon!
Once each side is browned remove from the heat and serve with smashed avocado, pesto and feta (or your choice of topping)
Replace the coriander with parsley which also works really well. You could also use raw beetroot too.