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Easy prep
One pot
Gluten Free

Beet-Carrot Fritters with Sweet Chili Yogurt Sauce

& Baby Lettuce Salad

Cooking time

15 minutes




590 /serving

If you must eat your vegetables, surely a fritter is the way to go! We’re partial to these, in which earthy beets, sweet carrots, fresh cilantro and punchy scallions are combined with protein-packed chickpea flour and shallow-fried until crispy and lightly browned. Serve them with a sweet-n-savoury yogurt dip and a side salad of baby lettuce and crunchy radish for a vegetarian dinner that really hits the spot—all in only 15 minutes.

We will send you:

  • 1 Bunch of cilantro
  • 2 Scallions
  • 60g Sliced radishes
  • 200g Julienned carrots
  • 100g Julienned beets
  • 90g Baby lettuce
  • 15ml Apple cider vinegar
  • 45ml Sweet chili sauce
  • 100g Chickpea flour
  • 100g Greek yogurt
  • 4g Beet-carrot fritter spice blend (onion, garlic, cumin, kosher salt, black pepper, smoked paprika)

  • Contains: Egg, Milk, Sulphites

    You will need:

    Large high-sided pan
    Olive oil
    Salt & pepper
    1 or 2 Eggs
    Total Fat
    28 g
    Saturated Fat
    5 g
    570 mg
    Total Carbs
    62 g
    26 g
    22 g
    11 g
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    Mise en place
    Cut off and discard the root end of the scallions; thinly slice. Finely chop the cilantro leaves and stems. In a medium bowl, combine the sweet chili sauce and yogurt; season with S&P to taste.
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    Make the fritters
    In a large bowl, combine the carrots, beets, chickpea flour, ½ the cilantro and ½ the scallions; season with the spice blend and S&P. Stir to combine. In a small bowl, beat together the egg and 2 tbsp of water (double for 4 portions). Add the egg mixture to the vegetables and flour and stir to combine. Set aside to rest for 5 minutes.
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    Make the vinaigrette
    While the batter rests, in a small bowl, combine the vinegar, remaining cilantro and 3 tbsp olive oil (double for 4 portions); season with S&P.
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    Cook the fritters
    In a large high-sided pan, heat a thin layer of oil on medium. Working in batches, carefully spoon ¼ cup portions of the carrot-beetroot mixture into the pan, flattening the fritters with the back of a wet spoon until around ¼ inch thick. Cook, 2 to 4 minutes per side, or until golden brown and cooked through. Transfer the cooked fritters to a paper towel-lined plate and season lightly with salt. Set aside in a warm spot.
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    Finish & serve
    In a large bowl, combine the radishes, lettuce and as much of the vinaigrette as you’d like. Toss to combine and season with S&P to taste. Divide the finished fritters and salad between your plates. Garnish with remaining scallions. Serve with the sweet chili yogurt sauce for dipping on the side. Bon appétit!