Beetroot and red cabbage fritters

Beetroot and red cabbage fritters

15 mins Prep · 10 mins Cook

You can swap the beetroot or cabbage for any other veggie you have in hand. Leftover pumpkin, zucchini, potatoes, spinach and carrot are all great substitutes.

Created by Spinneys
Prep time 15 minutes
Cook time 10 minutes
Serves 4
Cuisine Mediterranean
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 262
Fat 19g
Saturates 7g
Protein 17g
Carbs 6g
Sugars 2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

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Place the beetroot, grated and squeezed of excess juice, grated cabbage, eggs, almonds, grated parmesan, chia seeds, salt and pepper in a large bowl and mix well. Allow to stand for 20-30 minutes.


Heat a non- stick frying pan over a medium-low heat. Add a little olive oil and drop spoonfuls of the fritter mixture into the pan. Cook for 6-8 minutes
on each side until golden.


Repeat with the remaining mixture, adding more oil as necessary.


Serve with yoghurt, mint leaves and extra chia seeds.