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 | |
Ingredients
Cooking Instructions
Download PDF1
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.
2
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.
3
Repeat with the remaining mixture, adding more oil as necessary.
4
Serve with yoghurt, mint leaves and extra chia seeds.
