
The Best Beetroot & Chickpea Fritters
PREP TIME: 30mins
COOKING TIME: 10mins
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!
SERVING SUGGESTIONS
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
Ingredients:
- 400g Tin of Chickpeas, drained
- 1 Teaspoon 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 *)
SAUCE
(1) 150g Full Cream Yogurt or Vegan Yogurt * (vegans see vegan note *)
(2) Handful of Coriander
(3) 1/2 Green Chilli (seeds removed)
(4) Zest & Juice of 1/2 lime
(5) Salt & Pepper
Method:
- 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 sign.
- For the sauce, blitz all the sauce ingredients in the food processor (same one) until smooth and creamy, season to taste. You might need to add a few drops of water if the consistency is not runny enough.
- 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.
- 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 generously. 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.