veggie peel fritters

veggie peel fritters

You'll be amazed at these veggie peel fritters and how scrumptious they taste!

  • 3 mins
  • 2-3
  • Easy

INGREDIENTS

FOR THE BEETROOT PESTO

  • 1 garlic clove, crushed
  • 250ml beetroot leaves and skins
  • 125ml coriander + extra
  • 80ml olive oil
  • 125ml feta, crumbled
  • squeeze lemon juice
  • 1 chilli, chopped

FOR THE FRITTERS

  • 750ml potato and/or carrot peels, julienned or chopped
  • ½ onion, thinly sliced
  • 3 eggs
  • 30ml cake flour
  • handful coriander, chopped
  • sunflower oil, for frying

METHOD

  1. For the pesto, blitz all the ingredients until a paste forms. Season.
  2. For the fritters, combine the peels and onion. Season. Set aside for 10 minutes. Squeeze the vegetables between your hands to drain as much moisture as possible.
  3. Mix in the eggs, flour and coriander. Heat a splash of oil on medium-high, spoon in 4 x 60ml dollops of the mixture and flatten slightly. Fry for about 3 minutes on each side or until the fritters are golden and crisp on the outside. Serve with pesto and extra coriander.

Note: like kale, beetroot leaves have a slightly bitter taste.

Magazine issue date: October, 2016


Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.

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