Let’s Get Started

4 servings

15 minutes



  • 150 grams Carrot
  • 100g Beetroot
  • 200 grams Black Beans (plus 2 tbs of the liquid)
  • 60 grams Chickpea Flour (or plain flour)
  • 1 tsp Chinese Five Spice
  • 1 Garlic
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Extra Virgin Olive Oil (for frying)



  1. Drain the black beans into a mixing bowl, reserving the liquid.
  2. Roughly mash the beans with a fork or potato masher. Grate the carrots and beetroot and mix into the beans.
  3. Finely chop or crush the garlic and add to the bean and vegetable mix with all the remaining ingredients plus 2 tbs of the reserved bean liquid. Mix well.
  4. Alternatively, add all the ingredients to a food processor and pulse until a coarse paste is achieved.
  5. With wet hands form the paste into round pates about 1cm thick and fry in the olive oil over medium heat for 4 minutes on each side until lightly browned.


Alternative cooking method:  These fritters cook wonderfully well in a waffle maker for about 8 minutes on medium heat!
Store in an airtight container in the fridge for up to 5 days or freeze.