Thinking what to have for lunch that you can easily put together? Well this celeriac and beetroot fritters is the answer for you!
Soooo….celeriac…not a root veg everyone is in love with is it? But, I think it’s a wonderful one…it has an amazing slightly aniseedy flavour which treated well and in the right combinations gives an amazing result. For example, this winter veg as well as it close relative celery works amazingly with fruit (specifically apple). It also helps in giving an oumph of savoury flavour boost to your dishes which makes it great as a base for soups and stews and it is perfect for this fritter recipe.
Inspiration for this amazingly healthy lunch or dinner recipe comes from another of my favourites: beetroot. This is a really quick recipe you can put together in less than 30 min which is great for weekday when we don’t have that much time.
WHY is this recipe good for you?
Celeriac is a great source of phosphorus which helps keep our nervous, lymphatic and urinary systems in tip top shape. It also is mildly diuretic and helps reduce the level of stress hormone cortisol ( a key factor in making our body hold on to fat).
Beetroot gets its intense purple colour from a unique group of antioxidants. For those geeks out there like me these are called betacyanins – try saying this after you had a glass or 2 (please remember alchohol should be in moderation, even if I will become unpopular with some I will say I mean 1-2 glasses a week maximum 🙂 ). These antioxidants will help the liver push out the toxins, lower cholesterol and blood pressure as well as in combination with iron nourishes the blood improving circulation.
For 2 people:
- 1/4 celeriac
- 2 carrots
- 1 beetroot
- bunch of parsley
- 1 egg
- 6 heaped tablespoons of sprouted buckwheat flour (I love this as it’s gluten free and sprouted which means it removes all the anti-nutrients making it easier to digest)
- 1 teaspoon of grated lemon peel
- coconut oil for frying.
Salad to serve:
- I used baby kale but you can use any in season salad
- a few slices of peppers
- crumble of feta cheese
- alfalfa sprouts
- lemon juice
- olive oil
NOTE: it goes without saying that organic ingredients would be ideal here.
Grate your root vegetables using a grater or a food processor. It is my dream to get a proper food processor but my kitchen is tiny so unfortunately no SPACE:). Finally chop the parsley and add it to the grated ingredients.
Beat the egg and mix it with the grated ingredients, chopped parsley, pinch of salt. Start incorporating the flour tablespoon by tablespoon. You should have a wet mixture that is able to stick together fairly ok when pressed together. Don’t worry if it’s not quite perfect…just add a bit more flour if it’s really loose.
Start shaping the fritters.
Fry the fritters in a bit of coconut oil for about 2 min on each side.
Assemble the dish. Toss the baby kale with a bit of olive oil, salt and lemon juice. Put on a plate and put on top a few slices of red or yellow peppers (or both). Arrange 2 fritters per plate in the middle and just crumble the feta cheese around and finish with a garnish of alfalfa sprouts (or any other sprouts) for that extra crunch and aid of digestion. BOOM! DONE:). Quick and easy.