Carrot and beetroot fritters

Go meat-free and try these golden carrot and beetroot fritters served with fresh salad leaves, aioli and lemon.

• 2 large beetroot, grated
• 2 large carrots, grated
• 1/2 cup (75g) plain flour
• 1 teaspoon ground cumin
• 2 teaspoons Dijon mustard
• 2 spring onions, thinly sliced
• 1 Coles Brand Australian Free Range Egg, lightly whisked
• Vegetable oil, to shallow fry
• Coles Fresh Australian Baby Leaf Salad, to serve
• Aioli, to serve
• Lemon wedges, to serve
• Coles Bakery Pane Di Casa, to serve

1. Step 1

   Place the beetroot on a sheet of paper towel. Pat dry. Squeeze any excess liquid from carrot. Combine the flour and cumin in a medium bowl. Add the carrot, mustard, onion and egg and stir to combine. Season. Gently stir in the beetroot.

2. Step 2

   Heat the oil in a large frying pan. Cook tablespoonfuls of the carrot mixture, in batches, for 3 mins or until golden and crisp. Transfer to a plate lined with paper towel to drain.

3. Step 3

   Divide the salad leaves and fritters among serving bowls. Drizzle with the aioli and serve with lemon wedges and bread.