Zucchini fritters are getting so many outings that I decided to try a variation. I had some grated beetroot and carrot left over from a beetroot salad so this made an excellent breakfast for one with some spinach leaves and baby tomatoes. I could have very easily packed it for my lunchbox if I had to take a lunch out. If you haven’t got capers, chop in a few olives or a couple of sundried tomatoes. If you don’t want to use those, add a teaspoon of salt.
half a cup of grated beetroot
half a cup of grated carrot
ten capers, drained from the brine
one tablespoon grated parmesan
one tablespoon cornflour
one large egg
a little olive oil to fry
Heat the olive oil in a non-stick frying pan. Mix all the other ingredients together in a bowl. Spoon it into the pan to make four fritters. Fry until golden on one side (2-3 minutes on a medium heat). Flip over and fry until golden on the other side. Turn off the heat and allow to rest in the pan for a few minutes before serving.
