Beetroot and Black Bean Fritters


These delightfully sweet, crispy and spicy fritters are made of grated fresh beetroot and black beans. Serve them in a burger bun for one of the most satisfying veggie burgers you've had, or as proper 'fritters' with a low fat sour cream dip.


  • About 9 ounces/250 grams raw beetroot (2 small/medium-sized ones)
  • 14 ounce/400 gram can of cooked black beans (8.5 ounces/240 grams net), drained
  • 1 small to medium onion, chopped
  • 1 tablespoon chopped fresh basil
  • Grated zest of half a lemon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 red or green chilli, finely chopped
  • 2 tablespoons Worcestershire Sauce
  • ¼ teaspoon each of salt & black pepper
  • 1 small egg
  • 2 tablespoons flour (normal or gluten free)
  • Oil for cooking (enough to cover the bottom of a wide skillet/frying pan)
  • Burger buns, lettuce, cheese, tomato & sour cream to serve
    (or just low fat sour cream & perhaps salad leaves if you’re serving as smaller fritters)


  • Chop the leaves off the beetroot, then boil the beets for about 15 minutes or until tender. Drain and leave to cool, then peel and grate coarsely. Squeeze out as much of the water as you can by grabbing handfuls and squeezing over the sink. Put the squeezed-out beetroot in a large bowl.
  • Add all of the other ingredients to the bowl and mix well.
  • Pour a good layer of oil into a wide skillet/frying pan and heat it up until it starts to simmer. Then drop heaped tablespoons (for burgers) or heaped teaspoons (for smaller fritters) of mixture into the pan and flatten slightly with the back of the spoon. Cook them for a few minutes on each side until crispy and cooked through.
  • Serve in a toasted burger bun with lettuce, tomato & sour cream or as fritters with sour cream for dipping.


Category: Recipes

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