Spiced Beetroot and Carrot Fritters with Mint, Apple and Yoghurt

Prepare Ingredients:

Using large holes of a box grater, grate beetroot, zucchini and carrot and set aside. Pick mint leaves (discarding stems). Peel and thinly slice ¹⁄₂ the red onion. Crack eggs into a cup and whisk with a fork.

Make Batter:

In a large bowl combine flour and spice mix. Add in grated vegetables and red onion (to taste) and mix through well. Season well with salt and pepper and add egg mix, mixing well to combine.

Cook Fritters:

Heat olive oil in a large non-stick pan over medium-high heat. When oil is shimmering, drop mixture into pan, forming 6-8 even fritters. Press with spoon to flatten. Cook until golden brown, about 4-5 minutes per side. Remove and place fritters on a paper towel-lined plate. Season with salt and pepper.

Prepare Salad:

Meanwhile, core and thinly slice apple. Combine in a bowl with a small amount of remaining red onion and baby cos, tearing as you add. Add in mint leaves, tearing as you add and a drizzle of olive oil and toss well.

You Plate It:

Divide fritters between plates and serve with salad and Greek yoghurt on the side for dipping. Enjoy!