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Recipe of: © Monsieur Cuisine

Beetroot and carrot fritters with herby ricotta

MC connect
4 portions
Average difficulty
Ready in: 0:45 h
Preparation time: 20 min.
Created on: 29.11.2018

FOR THE FRITTERS:

  • 1 medium-sized red onion (40 g)
  • 2 garlic cloves
  • 350 g beetroot
  • 350 g carrots
  • 3 eggs (medium)
  • 2 tbsp psyllium
  • 30 g lupin flour
  • ½ tsp salt
  • 1 pinch of pepper

FOR THE RICOTTA CREAM:

  • ½ bunch of chives
  • ½ bunch of parsley
  • 1 garlic clove
  • 1 tsp dried oregano
  • 400 g ricotta
  • 30 ml milk (UHT milk, 3.5% fat)
  • ½ tsp salt
  • 1 pinch of pepper

PLUS:

  • rapeseed oil for frying

Nutrients

Per portion:

  • calorific value
    1834 kj / 438 kcal
  • protein: 19 g
  • carbohydrates: 18 g
  • fat: 32 g
Instruction
Preparation time
20 min.
Ready in
0:45 h
  1. Peel the onion and garlic cloves. Quarter the onion and put it with the garlic into the blender jug and, with the measuring beaker in place, chop with the turbo button/1 second. Then decant.
  2. Wash and peel the beetroot and carrots and cut into rough pieces. (As beetroot will dye your hands, wear kitchen gloves.) With the measuring beaker in place, roughly chop in the blender jug for 4 seconds/speed setting 6. If the mixture still has large pieces in it, scrape everything down the inside of the blender jug and, with the measuring beaker in place, chop for another 3 seconds/speed setting 6. Then decant.
  3. Put the eggs, psyllium and lupin flour into the blender jug and, with the measuring beaker in place, mix for 20 seconds/speed setting 4. Add the chopped vegetables and the onion and garlic mixture. Season with the salt and pepper and, with the measuring beaker in place, mix for 40 seconds/speed setting 4. Decant into a bowl.
  4. With damp hands, form around 12 fritters from the mixture. In a frying pan, fry in batches in a generous quantity of oil until golden on both sides.
  5. Clean the blender jug thoroughly.
  6. To make the ricotta cream, wash the chives and parsley and shake dry. Peel the garlic clove. Cut the chives into rings about 3 cm in length, and add to the blender jug with the parsley and garlic. With the measuring beaker in place, chop for 8 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug and repeat the previous step, if necessary. Add the oregano, ricotta and milk. Season with salt and pepper and, with the measuring beaker in place, mix for 40 seconds/speed setting 4. Decant the ricotta cream into a bowl and serve with the warm fritters.

Finished!

Bon appétit with Monsieur Cuisine