Beetroot and Zucchini Fritters

Beetroot and Zucchini Fritters

Beetroot and Zucchini Fritters

 

These beetroot and zucchini fritters are a colourful variation on the wildly popular carrot and zucchini herb fritters. Sometimes it’s nice to change things up, but equally, if you have a formula that works it’s best not to mess with it! So while these fritters look different, the core ingredients and the method remain the same.

Beetroot gives these fritters their amazing pink colour as well as bringing a heap of beneficial nutrients to the table. Beets are an amazing source of antioxidants, carotenoids, lycopene, vitamins A and C, folate, manganese, potassium, phytonutrients and fibre, and provide anti-inflammatory and detoxification support.

Zucchini works so well in fritters and is also a great source of antioxidants, vitamin C, folate, potassium, B vitamins and phytonutrients. They have high water content and are high in fibre, yet are low in carbs and sugars. This means zucchini can be very filling without the added calories and can be a great way to bulk up a meal without relying on carbs. If you have a spiralizer or even a vegetable peeler, adding zucchini noodles to a dish is a great way to increase quantities without unwanted calories. Here are a couple more of my favourite zucchini recipes: mediterranean chicken with zoodles, pho with zoodles and courgette strip salad.

While the original fritter recipe uses eggs to bind them together, I’ve also included an option for a vegan version using flax eggs. The flax eggs aren’t as strong as normal eggs, especially when heated, so you have to be a bit more careful when flipping them. The taste will also be slightly different as flax seeds impart a lovely nutty flavour to the fritters.

As usual, this recipe is quick and easy to prepare. The hardest part is having the patience to grate the beetroot and zucchini, then it’s just a matter of stirring everything together and cooking in a fry pan with coconut oil.

I love that these fritters are super versatile and can be eaten for breakfast, lunch or dinner. Serve them with a dollop of unsweetened coconut yoghurt and a sprinkle of dukkah. Enjoy!

 

Beetroot and Zucchini Fritters

Beetroot and Zucchini Fritters

Makes: 20 fritters  Serves: 2-3
Prep time: 30 minutes  Cook time: 20 minutes

1 cup grated beetroot (approx 180-200g)
2 cups grated zucchini (approx 200-250g)
2 spring onion
1 handful Italian parsley
pinch cayenne pepper (optional)
4 Tbsp ground almonds
Himalayan pink salt and pepper to taste
3-4 eggs (or 4 flax eggs i.e. 4 Tbsp ground flax seed mixed with 8 Tbsp water, stand 5 minutes until thick)

coconut oil for cooking

Peel and grate the beetroot and wash and grate the zucchini. Place the grated vegetables into a large mixing bowl. Chop the spring onions into small rounds and add to the bowl. Roughly chop the parsley and add to the bowl. If using the cayenne add to the mixture along with the ground almonds, and season with salt and pepper. Stir the mixture until evenly combined.

In a small bowl lightly beat the eggs with a fork or whisk. If your eggs are small and your mix looks dry use 4. Pour the eggs into the mixture and stir well to ensure the egg is evenly distributed.

Heat a fry pan over medium high heat and add a heaped teaspoon of coconut oil. When hot, add spoonfuls of mixture and shape into round fritters. Fry until you can see the edges turning a golden brown then flip and cook the other side. The fritters are ready when they’ve turned a golden pink colour.

Pile the cooked fritters onto a plate (keep warm in a low oven if you’re making these in cool temperatures) and continue to cook the rest of the mixture, adding coconut oil as needed.

Serve the fritters warm with a dollop of unsweetened coconut yoghurt and a sprinkle of dukkah or herbs.

 

Beetroot and Zucchini Fritters

Red Velvet Latté

Red Velvet Latté

Red Velvet Latte

 

If you’ve been following me for a while you’ll know I have a long standing love affair with chai latté’s. This led me to make my own low sugar, spicy chai syrup here. Then after detoxing from sugar, I went one step further and created my own sugar free spice mix, which I can often be seen stashing at our local cafe.

But I have a confession. I’ve been cheating on chai lately with a new love… the red velvet latté.

I can’t get enough of these pretty pink, beetroot based drinks which have been popping up at all the cool café’s the last few months. They range from being sweet and fruity made with beetroot, blueberries and raspberries, to dark and chocolatey with raw cacao.

You can even buy red velvet mix to make your own latté’s at home, which I of course did. But after plowing through one of these particularly delicious (and pricey) mixes in just a few days, I was spurred on to create my own blend.

 

Red Velvet Latte

 

“Red velvet” in the foodie world traditionally referred to a type of dark chocolate cake with a hint of red in the crumb. So not surprisingly, the best red velvet latté’s I’ve tasted have also had a raw cacao and beetroot base. The sweetness of the beetroot balances out the bitterness of the raw cacao, creating a rich chocolate drink with a pink hue. So when making up my own blend I used this combination with a little vanilla and cinnamon for extra flavour – and that was it!

I love that this red velvet mix not only tastes delicious, but is also ridiculously good for you too. Beetroot is amazing for detoxification, it contains powerful antioxidants, particularly vitamin C, and is great for boosting energy and stamina. It’s a source of fibre, essential minerals like manganese and potassium, and the B vitamin folate.

Raw cacao is also an amazing source of antioxidants due to it’s high flavonoid content. Flavonoids are plant based compounds that provide immune system support, neutralise free radicals, lower blood pressure and LDL cholesterol and are anti-inflammatory. Raw cacao is also good source of iron, calcium, magnesium, and feel good neurotransmitters.

This red velvet blend can be made into a warm or chilled drink, and can also be a delicious addition to smoothies or baking. I find this blend sweet enough on it’s own, but for a slightly sweeter option simply add a teaspoon of raw honey or rice syrup. Enjoy.

 

 

Red Velvet Latte

 

Red Velvet Blend

Makes: 1 small jar
Prep time: 5 minutes

1 Tbsp beetroot powder
5 Tbsp raw cacao powder
2 tsp cinnamon powder
1/4 tsp vanilla powder

Combine all the powders in a small bowl, stir gently to combine then transfer to a clean jar. Store at room temperature.

Red Velvet Latté

Makes: 1 latté
Prep time: 5 minutes

250ml almond milk (or nut/seed milk of choice)
2 tsp red velvet blend
1 tsp raw honey or rice syrup (optional)

Heat the milk on the stove top or in a milk frother until steaming. Place two teaspoons of the red velvet blend into a large cup or mug, add a little warmed milk and mix to a paste. Add the remaining steamed milk and stir to combine, adding sweetener at this point if using. Serve warm with a sprinkle of red velvet blend over top.

Note: to make this latté sugar free choose or make an unsweetened nut or seed milk. My favourite is Pacific Harvest which is also organic and activated.

Iced Red Velvet Drink

Makes: 1 serving
Prep time: 5 minutes

250ml almond milk (or nut/seed milk of choice)
2 tsp red velvet blend
1 tsp raw honey or rice syrup (optional)
1 handful ice

Place all the ingredients into a high speed blender and blend on high until well combined. Pour into a large serving glass and drink.

 

Red Velvet Latte