Beetroot & carrot fritters with watercress, feta & dill yoghurt dressing

Prep 30 mins

Cooking 15 mins

Serves 2-4

Packed with Vitamin C, potassium, manganese, fibre and loads more, beetroot is a runaway winner in the nutrition stakes. It’s an anti-oxidant powerhouse that’s not just good for you but with its deep, earthy notes, super delicious too. Beetroot loves so many herbs and spices, but we thought the coriander and mustard notes in our Naturals Steak and Chops Seasoning would go especially well with these beetroot and carrot fritters. We weren’t wrong. Serve them on a bed of peppery watercress, crumble over feta and give them a dollop of dill yoghurt. If you don’t mind the increased fat content, cut the yoghurt with 50% sour cream for an extra creamy indulgence. And if the budget allows, drape over ribbons of smoked salmon!

What you will need

  • FOR THE FRITTERS: 2 large beetroot (2½ cups once grated)
  • 3 medium carrots (1½ cups once grated)
  • 1 clove garlic, minced
  • 4 Tbsp seasoning - Steak & Chops
  • ½ cup plain wheat flour or chickpea flour
  • 1 XL free range egg, whisked
  • Vegetable oil, for shallow frying
  • FOR THE DILL YOGHURT: 1 cup low or full fat plain yoghurt
  • Salt and pepper to taste
  • Bunch of dill, chopped
  • Tbsp lemon juice
  • FOR SERVING: watercress, feta & edible flowers (optional)


Mix the ingredients for the dill yoghurt and set aside to infuse. Wash, then peel and grate the beetroot and carrots. Tip: if you don’t want red palms, wear surgical gloves. Place the carrots in a muslin cloth and squeeze out as much of the moisture as possible over a bowl. Do the same with the beetroot. (Don’t throw this juice away, it is pure goodness, so pop it in a glass and drink it!)

Mix the grated vegetables with the rest of the fritter ingredients. Form patties and shallow fry over medium heat in olive oil or any other vegetable oil suitable for frying until golden brown and cooked through. Plate up with watercress, feta and the dill dressing.

Recipe & photography by food stylist and blogger of everything yum, Lizet Hartley: