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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.