Some beautiful organic beetroot lying in the bottom of my fridge were begging to be used in these fritters.
Beetroot can definitely hold their own in the vegetable world when it comes to nutrition and are so versatile raw or cooked. Beetroots are also used medicinally for problems associated with the liver as they help to stimulate the liver’s detoxification processes.
And that colour isn’t just for show! The pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent, thought to suppress the development of some types of cancer.
2 beetroots (grated)
1/2 cup amaranth
100g chopped organic feta
1 1/2 cups diced pumpkin
1 tablespoon Moroccan spices
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup coconut flour
1 tablespoon coconut oil
Handful fresh oregano
2 tablespoon coconut oil to fry
Heat oven to 200 degrees and toss pumpkin in Moroccan spices and coconut oil. Roast in oven 20 minutes or until soft.
Meanwhile grate beetroot and squeeze out excess liquid (you could save this liquid and make a smoothie). Mix in a bowl with flour, amaranth, eggs, feta, oregano, salt and pepper. Add cooked pumpkin and combine. Form small patties and refrigerate (if you have time) for 30 minutes.
Heat extra oil in non stick pan over medium high heat and fry fritters 3 minutes each side. Place on paper towel whilst you cook next batch.
Serve with lemon and whatever other condiments take your fancy.