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December 14, 2016

Just Eat It: Beetroot, Carrot & Caraway Fritters

Looking for something for your vegetarian guests this Christmas?  Look no further as Franklins in East Dulwich have supplied us with another treat!





  • 400g                       Carrots
  • 300g                       Raw beetroot
  • 2                              Garlic cloves (crushed)
  • 2tbsp                      Caraway seeds (toasted and slightly crushed)
  • 4tbsp                      Plain flour
  • 4                              Eggs (lightly beaten)
  • 4tbsp                      Chopped dill
  • 2tbsp                      Groundnut oil
  • 1 handful               Toasted walnuts (for garnish only)
  • Salt & Pepper



  • Peel and coarsely grate carrots and beetroot
  • Season the gratings and leave for half an hour to drain in a colander
  • Squeeze as much water out of them as possible and pat dry
  • Mix all the ingredients in to a bowl and season
  • Mould in to flat fritters
  • Fry in a hot pan
  • Serve with a garnish of crème fraiche, toasted walnuts and dill