Beetroot, Sweet Potato and Carrot Chakalaka Fritters with Cream Cheese and Chives
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!
Feeds
4People
Preparation time
60Min.
Difficulty
easy
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 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
- Robertsons atlantic sea salt, to season
- Robertsons ground black peppercorns, to taste
- To Serve
- 15 ml chives, thinly sliced
Preparation 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.
- 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.
Nutrition
- Nut Free
- Vegetarian
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