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Beetroot, Sweet Potato And Carrot Chakalaka Fritters With Cream Cheese And Chives

Beetroot, Sweet Potato And Carrot Chakalaka Fritters With Cream Cheese And Chives

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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!

Preparation time


250 g beetroot, grated
250 g sweet potato, grated
250 carrots, grated
2 eggs
125 ml flour
1 packet Knorr chakalaka soup
2.5 Robertsons black pepper
30 ml canola oil
Cream Cheese
150 ml cream cheese
40 ml chives, finely sliced
50 ml Knorr honey & mustard salad dressing
Robertsons atlantic sea salt
Robertsons black pepper
To Serve
15 ml chives, thinly sliced

Preparation method

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 it 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.
Cream Cheese
Mix the cream cheese, chives and Knorr Honey & Mustard Salad Dressing. Season to taste with Robertson’s Atlantic Sea Salt and Robertson’s Black Pepper.
To Serve
Serve the fritters warm on a platter with the cream cheese dressing. Sprinkle the chopped chives over the platter.

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