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Golden Beet and Papple Fritters

Recipe by Jo Feehan- Second Helping

With a few slight adjustments, this golden beet and papple fritters recipe can easily be made into a vegan dish.  Suggestions included in recipe.

  • 1 large golden beetroot
  • 1 large papple
  • 1 small red shallot
  • 3 teaspoons cashew parmesan
  • 1/3 cup plain flour
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 3 eggs (or substitute with 3 tblsp ground flax seed mixed with 9 tblsp water for a vegan replacement)
  • Extra virgin olive oil for shallow frying
  • Squeeze of lemon juice
  1. Using the julienne setting on a spiraliser or v-slicer cut the beetroot and papple into ‘noodles’. Cut into approx. 10cm lengths and transfer to a mixing bowl. Squeeze a little lemon juice over the papple to prevent discolouration.
  2. Finely slice the shallot into thin strips and add to bowl.
  3. Combine the flour with the cashew parmesan, salt and pepper add to bowl and toss quickly to coat the julienne mixture. Add egg (or egg substitute) and mix through.
  4. Add enough oil to a large frying pan to reach 1cm up the side of the pan. Heat over medium-high heat. Using tongs, drop about 2 tablespoons of carrot mixture into the oil. Cook for 2 minutes. Turn. Cook for a further 2 to 3 minutes or until the fritters are golden and set. Drain on paper towel. Repeat with remaining mixture.
  5.  To serve, arrange your papple fritters on a platter, sprinkle with pumpkin seeds and salad leaves. Serve with yoghurt.

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