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Vegan Beet & Carrot Fritters

  • Author: Eat Drink Shrink
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4-8 depending on size 1x




  • 1 1/2 tbsp oil, divided 
  • 2 garlic cloves, crushed
  • 1/4 cup yellow onion, finely chopped 
  • 3 large carrots, boiled, grated
  • 2 large beets – boiled, grated
  • 2 tbs Follow Your Heart egg powder, lightly beaten
  • 1/2 cup almond milk
  • 3 tbs flour (I used garbanzo bean flour)
  • 1/2 tsp baking powder
  • 3/4 cup Panko
  • Salt and black pepper
  • 2 tbsp dill, chopped (optional)
  • 1 tbsp parsley, chopped (optional)


  • 1 cup vegan yogurt
  • 2 garlic cloves, crushed
  • 1 tablespoon extra-virgin olive oil
  • 2 tbsp chopped dill leaves (I just garnished mine for aesthetics, but mixing it in will boost  flavor)


  1. Heat 1/2 tablespoon of oil in a large nonstick skillet and gently sauté the onion until it is soft but not browned. Add the garlic and cook for another two minutes. Set aside in large bowl. 
  2. Coarsely shred the boiled carrots and beets with a grater. Throw in the bowl. You can skip boiling the carrots if you don’t mind texture, however I prefer a soft texture!
  3. Combine the almond milk with the egg powder and add to the bowl with the remaining ingredients and combine well. Make the sauce by mixing all the ingredients together.
  4. Heat 1 tablespoon of oil in a skillet. Cook fritter over medium heat until a crust forms on one side, then carefully turn each over and cook on the other side again until a crust forms.  After the crust forms, reduce the heat and cook for four to five minutes on each side, or until the vegetables are cooked through.
  5. Serve the fritters with the yogurt sauce, sprinkled with more dill.


If you find that they are breaking apart, simply add in more vegan egg/almond milk combo


  • Serving Size: 1
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