Liver Cleansing Carrot & Beetroot Fritters

  • Tri-doshic - good for Vata, Pitta & Kapha

  • Tap root vegetables such as beetroot and carrot are powerhouse veggies for cleansing the liver, gallbladder and kidneys.

  • Gluten free

  • Serves 4

Ingredients

Beetroot-and-Carrot-Fritters1.jpg

1 tsp Cumin powder

1 tsp Coriander powder

1 Tab Ginger, finely grated

1 tsp Turmeric powder

1 cup Beetroot, grated

1 cup Carrot, grated

1 cup Kale, silver beet or spinach, finely chopped

1 cup Zucchini, grated (optional)

Yoghurt Raita

  • ½ cup Yoghurt (check the label there are no milk solids)

  • ½ cup Filtered water

  • ¼ tsp Cumin powder

  • ¼ tsp Coriander powder

  • 2 Tabs Fresh herbs chopped finely e.g. coriander, parsley, mint, basil, chives

1 cup Moong dal flour or besan flour (available at Indian grocers)

Salt to taste

2-3 Tabs Ghee, sunflower or coconut oil

Some olive oil to bind together

Lemon wedges


Directions

  1. Combine all ingredients except the moong flour together in a large bowl until well mixed. Adjust seasoning to taste.

  2. Slowly add the moong flour and stir through. Depending on the juiciness of the veggies, you may need more or less flour – adjust accordingly. The mixture should just hold together and not be too moist or doughy.

  3. Heat enough ghee or sunflower oil to coat the bottom of a skillet or shallow pan.

  4. Shape the mixture into small fritters in the palm of your hand, carefully placing a few patties at a time into the pan and slowly fry on each side until cooked, being careful not to colour too much as the natural sugars in the beetroot tend to caramelise – adjust the temperature up or down accordingly.

  5. Continue to fry a few patties at a time.

  6. Once cooked, remove with a spatula pop on a plate lined with paper towel. Keep warm in the oven while the remaining patties are cooking.

Alternatively, place all the shaped fritters on a baking tray and bake for 20 minutes at 180 degrees Celsius.

Serve with lemon wedges, a spiced yoghurt raita or chutney. For a lunchtime meal, you could serve alongside cumin rice or quinoa.

NOTE:

Optional extras I like to add: Cubed or grated paneer cheese (protein boost), ½ cup chopped fresh mint and any other fresh herbs you have, sesame seeds (calcium, iron, magnesium, vitamins E & A)

Include the beetroot leaves, chopped finely, if you have them. Exceptional tonic for your liver.


Recipe thanks to Mudita Institute - https://www.muditainstitute.com/