FreshFast: Beetroot and Chia Fritters


Sunday lunch in the sun or an al fresco dinner is sorted with these fresh and colourful Beetroot & Chia Fritters with Lisa’s Beetroot, Pomegranate and Fresh Mint Whipped Dip!

Serves: Prep Time: 15 Minutes Cook Time: 10 Minutes


1 cup wholemeal flour

1 teaspoon baking powder

1 teaspoon chia seeds

1 teaspoon sea salt

1 teaspoon cumin seeds

1 cup grated or finely chopped beetroot

1 medium peeled and grated carrot

1 medium peeled and grated kumara

2 eggs

¼ cup rice bran oil

¾ cup milk

Oil for frying

1 tub Lisa’s Beetroot Pomegranate & Fresh Mint Whipped Dip

Fresh greens and avocado slices to serve


  1. Sift the flour and baking powder into a large bowl and stir in the chia seeds and sea salt.
  2. In a separate bowl toss all the grated vegetables together then add the milk and allow to stand for 5 minutes. Beat the eggs and oil until liquid then combine the dry ingredients, grated vege mix and beaten eggs all together to make a thick batter.
  3. Heat a little oil in a non-stick pan and cook 2-3 fritters over a medium heat for a few minutes each side until golden and puffed. Keep warm while cooking remaining mixture.
  4. Serve the fritters stacked with avocado slices, greens and the whipped dip.