BEETROOT, SWEET POTATO & CARROT CHAKALAKA FRITTERS WITH CREAM CHEESE WITH CHIVES & HONEY-MUSTARD

Beetroot, Sweet Potato and Carrot Chakalaka Fritters with Cream Cheese and Chives

4 People
60 min.
easy

A cool topping of cream cheese flavoured with herbs, mustard and honey contrasts beautifully with the earthy taste of grated root vegetables in these colourful fritters. Eating a variety of plant foods with different colours is one of the best ways to add more nutrition to your meals!

Ingredients

Fritters

250 g beetroot, grated
250 g sweet potato, grated
250 carrots, grated
2 eggs
125 ml flour
50 g packet Knorr chakalaka soup
2.5 ml Robertsons ground black peppercorns, to taste
30 ml canola oil

Cream Cheese

150 ml cream cheese
40 ml chives, finely sliced
50 ml Knorr honey & mustard salad dressing
1 ml Robertsons ground black peppercorns, to taste

To Serve

15 ml chives, thinly sliced

Cooking Method

Fritters

In a bowl, combine the grated beetroot, sweet potato and carrot.
In another bowl, whisk together the eggs, flour, Knorr Chakalaka Soup and Robertson’s Black Pepper.
Pour the egg-flour mix into the grated vegetables and mix thoroughly.
Take a small handful of the mix and press it between your palms and lay it on a baking tray. Repeat with all of the mix.
Heat the oil over a medium heat in a non-stick pan. Gently put a fritter in the oil and fry until caramelised on the both sides and cooked through. Drain on paper towel. Work through the mix frying a few at a time, but do not over-crowd the pan.