Spring Onion, Potato and Cheese Fritters with Quick Pickled Beetroot

Crispy potato and cheese fritters served with a zesty, quick-pickled beetroot salad. A great way to use leftover potatoes.

Vegetarian Leftovers Potato Fritters Beetroot

Estimated Nutrition

Calories

782.4

kcal / serving

782.4 kcal total

Carbs

70.8g

per serving

70.8 g total

Fat

42.1g

per serving

42.1 g total

Protein

28.5g

per serving

28.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Caster Sugar

Self-Rising Flour

CondimentsSauces

tbsp

Cider Vinegar

Dairy

Hard Cheese

such as parmesan, finely grated

piece

Egg

beaten

Liquids

3.5

tbsp

Beer

cold

NutsSeeds

pinch

Allspice

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

0.5

tsp

Caraway Seeds

OilsFats

500

Sunflower Oil

for deep frying

Vegetables

piece

Beetroot

peeled and cut into long, thin matchsticks

100

Potato

baked, boiled or raw, such as King Edward or Maris Piper, grated

piece

Spring Onion

thinly sliced

Method

Drain the fritters on kitchen paper and serve with the pickled beetroot.

Drain excess liquid from the beetroot and stir in the vinegar.

Combine the potatoes, caraway seeds, spring onions, cheese, egg, and beer in a separate bowl.

Stir the flour into the mixture to create a thick batter.

Mix the beetroot with sugar, allspice, salt, and pepper in a bowl.

Heat 2.5cm of oil in a deep saucepan to 180°C.

Lower tablespoons of batter into the oil and fry for one minute per side until golden.