Rugani Juice Beetroot Fritters with Poached Eggs & Avocado Smash


Developed by Simone Nel, Yellow Papaya 

Serves 4

Prep Time: 25 minutes 

Cooking Time: 20 minutes 



1 1/2 tbsp oil 

50 ml Rugani beetroot juice 

200g beetroot 

200g sweet potato 

240g chickpeas (drained) 

1 tsp cumin 

Salt and pepper 

5 tbsp chickpea flour 

1 avocado 

1 lime, juiced 

4 eggs  



Grate the beetroot and sweet potato with the skin on. Place in a mixing bowl.

In a pan, toast cumin for a minute then add olive oil, beetroot, sweet potatoes. Cook until the vegetables are almost soft. Keep aside and leave to cool.

Meanwhile make the avocado smash. Remove the skin and pip of the avocado. Place in a small bowl and add lime juice and season with salt and pepper.

Place the drained chickpeas in bowl then add the beetroot and sweet potato and chickpea flour. Mix until just combined. Form small patty about 5 cm wide. Heat some oil in a pan and fry the fritters until they just start to turn crispy. Keep aside till ready to serve.

Poach the eggs in batches and serve with fritters and avocado smash.

Alternatively serve with some grilled cherry tomatoes on the vine.  

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