Root Vegetable Fritters

 

It’s almost been a year since my boyfriend and I got together and as some people will know, once you get into a relationship, your diet can go somewhat astray… As a result, Callum and I have been on a bit of a health-kick over the last few months in an attempt to lose some weight after a summer of BBQs, dining out and chocolate-fueled movie marathons and midnight snacks – healthy right?

As many of you may know from the ‘portabello mushroom burger‘ step-by-step recipe I posted earlier this year, I absolutely love burgers, and it’s a dish my boyfriend and I have a huge obsession with. Whenever we eat out, nine times out of 10 we end up with a burger sitting in front of us, and 2,000 calories later we begin to regret our decision – but at that moment in time who cares when it tastes so good? Consequently, we have been on the hunt for recipes for other healthier alternatives to fatty, hearty meals, that still taste amazing and fill us up, without adding 10 inches to our waistbands. And now here I am, back again with another healthy burger option that has our seal of approval.

I don’t claim to be an amazing cook, but I’m always up for trying new flavours, ingredients and techniques. Not so long ago I came across an article in a magazine explaining how root vegetables can be used to create anything if you put your mind to it, and fritter burgers were something that set alarm bells ringing in my head – I wanted to try it! During the summer months, or on holiday, I am prone to ordering crab or prawn fritters at restaurants, but the concept of creating them at home seemed far too difficult for someone with my cooking ‘expertise’. However, I couldn’t have been more wrong…

Vegetable fritter burgers are super easy to make, so you don’t have to be a skilled chef in the kitchen (thankfully), and you can change the recipe to cater to the needs of your taste-buds. If you make these, let me know in the comments how it goes!


Recipe

Prep time – 20 minutes| Cooking time – 25/30 minutes (approx.)

Ingredients 

  • Butter
  • 1 onion, peeled and finely chopped
  • 350g of potatoes, peeled and diced
  • 1 garlic clove, peeled and crushed
  • Salt and ground black pepper
  • 250g celeriac, trimmed and peeled
  • 250g carrots, trimmed and peeled
  • 3 tbsp chopped coriander
  • 150g halloumi, grated
  • 1 large egg
  • 2 tbsp plain flour
  • Vegetable oil, for frying
  • 150ml Greek yogurt
  • 1/2 cucumber, peeled and finely chopped
  • 1 tbsp olive oil
  • 4 burger buns
  • Mint leaves and rocket, to serve

Instructions

  1. Melt the butter in a pan over medium heat. Fry the chopped onions for 5 minutes, before adding the diced potatoes and garlic – season to your taste
  2. Cook the onions, potatoes and garlic, covered, over a low heat for 6-8 minutes until the potatoes are thoroughly cooked and can break apart easily. Set aside for them to cool down
  3. Whilst that is cooling, grate the celeriac and carrots, add some salt and set aside in a colander for 5 minutes. Ensure all of the excess vegetable juice is disposed of, and then add into the cooled potatoes
  4. Whisk the large egg into the flour, and then mix into the vegetables, ensuring that you break up the potatoes as you go. Add a drizzle of olive oil to a large non-stick frying pan over a medium heat
  5. Spoon in the vegetable batter mix (you should have enough to make 8 fritters in total). Cook for 3-4 minutes on each side until they’re crisp and golden in colour. Transfer onto a plate and keep warm in the oven whilst you continue with the rest
  6. Combine the yogurt, cucumber and olive oil in a small bowl and season
  7. Place 2 fritters into each bun, spoon over the Greek yogurt mixture and scatter with mint and rocket leaves and serve

Enjoy!

With love,

Victoria

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