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Beetroot and Fetta Fritters

Serves 4

  • 2 eggs
  • 1 cup wholemeal, self raising flour
  • 1/2 cup milk
  • 250 g cooked beetroot, pureed in a food processor to a coarse texture (not finely pureed)
  • 100 g feta cheese, crumbled
  • A few fresh thyme leaves, finely chopped OR 1/4 tsp mixed dried herbs
  • salt and pepper, for seasoning (be careful about the quantity of salt as feta itself will add a degree of saltiness to the fritters)
  • olive oil, for shallow frying
  • Greek yogurt and basil pesto, to serve
  1. Whisk the eggs in a bowl. Add the flour and milk and stir to blend. Add the beetroot, feta cheese and herbs and mix to combine. Season with salt and pepper.
  2. In a frying pan on the Simmering Plate, heat the olive oil. add 2 tablespoons of batter into the pan and fry for 2-3 minutes or until slightly browned. Turn over and cook for another 2 minutes or until cooked through. Repeat with the rest of the batter. Remove from pan and keep warm. Alternatively you can cook fritters directly onto the Simmering Plate with Bake-O-Glide underneath.

Serve with greek yogurt that has a teaspoon of basil pesto swirled in to it.

Recipe and images from

Earlier Event: 10 March
Beet Crust Pizza