BEETROOT & CHICKPEA FRITTERS served with a GREEN GODDESS SAUCE
TIME: 30min FEEDS: 2
Early Season (summer) Beetroots! Just like the rainbow carrots, have a look out for the magentas, oranges and candy coloured beetroots. A freshly dug bunch of beetroots comes with a bonus – leafy greens! Beet greens tastes as sweet & tender as swiss chard leaves. A good way to choose beetroots this early in the season is to choose the best looking greens! 2 for 1 I love it!
HOW TO PREPARE BEETROOT
Cut the leaves from the beetroot and wash well to get rid of all sand etc, if the top of the beetroot (where the leaves meet) are a bit knobbly & hairy looking, you can trim the top a bit. Wash and spin dry the leaves. Peel the beetroot if using raw or place in a large saucepan (skin and all) with cold water and place on a medium heat, boil for about 30min or until tender, drain and leave to cool for a few minutes (or wash under cold running water to speed up the cooling). Take some kitchen towel and simply rub the skin to remove.
The friters are fantastic as part of a mezze platter or in a pita/flatbread for a more substantial snack.
WHAT YOU WILL NEED
High Speed Blender & a Frying Pan
1 400g Tin of Chickpeas, drained
1 Teaspoons Coconut Oil or Neutral Tasting Oil*
2 Teaspoons Mustard Seeds
2 Teaspoons Cumin Seeds
250g Cooked Beetroot (a small bunch) Peeled
2 Tablespoons Chopped Coriander
2 Spring Onions Finely Chopped
Zest & Juice of 1 Organic Lemon
1 Free Range or Organic Egg (vegans see vegan note *)
150g Full Cream Yogurt or Vegan Yogurt * (vegans see vegan note *)
Handful of Coriander
1/2 Green Chilli (seeds removed)
Zest & Juice of 1/2 lime
Salt & Pepper
(I like to add the seeds of two smashed cardamom pods. Bash and grind seeds in a mortar & pestle till fine powder.)
In a food processor add the chickpeas and pulse (don’t leave the motor running) until you have a rough gritty looking paste and tip into a large mixing bowl. We are not making hummus! Lots of bits of chickpeas left is a good sighn.
For the sauce, blitz all the ingredients in the food processor (same one) till smooth and creamy, season to taste. You might need to add a few drops of water if the consistency is not runny enough Taste & Season add cardamom powder if using.
Put a frying pan on the heat with a splash of oil, add the cumin and mustard seeds and fry on a medium heat until the mustard seeds start to pop and the seeds become fragrant, add to the chickpea mixture.
Know for the MESSY BIT – Grate the beetroots using the coarse side on your grater, squeeze any excess liquid from the grated beets. Do this in stages by taking a small handful of grated beets into the cup of your hand and squeeze, tip into the chickpea mixture.
Add the other fritter ingredients, taste and season with salt & pepper. The mixture needs to be quite stiff. Using the palms of your hands, place a small amount * of the mixture into your hands and shape into small fritters – about 10.
Put a little oil into a large frying pan and place onto medium heat, fry about 4 or 5 fritters at at time until golden brown – transfer to a plate lined with kitchen paper and fry the rest of the fritters.
SERVE warm with the green goddess (see serving notes above)
TIPS & NOTES from my kitchen:
* size of the fritters: depending on how big you want your fritters, but the smaller the more manageable.
Add 1 chia egg to the mixture as well as 3 tablespoons of chickpea flour (or any flour). For the Chia egg, mix 1 tablespoon of chia seeds to 3 tablespoons of water and leave for a few minutes till set.
SAUCE: Soak 1/2 Cup Cashews in water for at least 30min – place in high speed blender and blend with the rest of the sauce ingredients. You might need to add a bit more water if the consistency is too thick. Taste & Season.
WHERE TO FIND or BUY THE INGREDIENTS
Neutral Oil – as with any Indian dish, we are looking for a neutral tasting oil to gently fry. Good neutral oils would be Sunflower or Grapeseed oil. Some people use Rapeseed (or Canola) oil but I have a tendency to think I can taste it. Again as with any oil, buy the best you can afford.
Yogurt – always try to buy PRESERVATIVE FREE & SUGAR FREE yogurt, have a look on the label. Camphill is good and runny and available from most spars in a lovely glass jar.
Recipe Inspired by Anna Jones We are Food