For the fritters

  • 300g waxy potatoes
  • 200g swede
  • 200g parsnips
  • 300g beetroot
  • 1/2 white onion
  • 1 tsp cumin seeds
  • 2 tsp mustard seeds
  • pinch of chilli flakes
  • 3 eggs
  • 4 tbsp plain flour
  • Veg oil to fry

To serve

  • 1 tbsp yogurt
  • Fresh coriander


  1. 1

    In a large bowl, if you have a sturdy grater grate the potatoes, swede, parsnips and beetroot- or julienne the veg  and cut into small strips. 

  2. 2

    Add the cumin seeds, mustard seeds, beaten eggs and flour.  Mix well until all the ingredients are evenly distributed. Season to taste. 

  3. 3

    Make 16 portions of the mixture, heat the oil in a large frying pan and cook the fritters in batches, cook for 5 mins on each side, until golden brown. Once cooked place on a kitchen towel to soak up any excess oil. Serve with a spoon of yogurt and some fresh coriander.

Nutritional Details

Each serving provides
  • Energy 297kj 71kcal 4%
  • Fat 1.2g 2%
  • Saturates 0.4g 2%
  • Sugars 3.1g 3%
  • Salt 0.08g 1%

% of the Reference Intakes

Typical values per 100g: Energy 356kj/85kcal

Each serving provides

11.0g carbohydrate 2.0g fibre 2.9g protein One of your 5 a day

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