zoom Root vegetable fritters with smoky beans
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    Root vegetable fritters with smoky beans 

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    Root vegetable fritters with smoky beans 

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 6

    Ingredients

    2 tbsp olive oil
    2 fresh bay leaves
    2 sticks celery, finely chopped
    2½ tsp Bart Creole Spice Mix
    2 x 400g cans chopped tomatoes with olive oil and garlic
    2 x 400g cans cannellini or haricot beans, drained and rinsed
    2 tsp light brown soft sugar
    600g peeled and coarsely grated root vegetables (such as beetroot, parsnips, carrots, potatoes or sweet potatoes)
    2 British Blacktail Free Range Large Eggs, lightly beaten
    50g plain flour
    125-175g Essential 30% Reduced Fat Mature Grated Cheddar
    Rocket leaves, to serve

    Method

    1. Heat 1 tbsp of the oil in a pan. Add the bay and celery and fry gently for 8-10 minutes, until softened. Add the spice mix and fry for 30 seconds. Tip in the tomatoes, beans and sugar, then season and simmer for 25-30 minutes.

    2. Put the grated vegetables in a large bowl and mix in the eggs, flour and some seasoning.

    3. Heat the remaining oil in a large frying pan. Once hot, add dessertspoonfuls of the mixture, flatten slightly and fry for 4-5 minutes on each side until golden and cooked through. (You could do this in batches to make about 12. Keep warm in a low oven while you cook the rest.) Serve with the smoky beans, sprinkled with a little cheese and the rocket leaves.

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    Cook’s tip This recipe can be made with a wide selection of root veg, canned beans or pulses and tomatoes, so use what you have. It is also delicious with 1 tsp caraway seeds added to the mixture. To make one large fritter, heat the oil until hot, then cook over a very low heat until cooked through. Flip and fry the other side before serving in wedges. 

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