Very Good Beetroot & Chickpea Fritters w Coriander, Chilli & Lime Dip
Oh how I love a fritter! I’m also a massive ‘dipper’ so here is a recipe celebrating two of my many foodie loves.
Big LOVE for Beetroot Leaves:
Did you know that beetroot greens are super healthy and tastes as sweet & tender as Swiss chard leaves? It really makes you wonder why on earth we remove them when they are fresh and intact! When choosing beautiful new season organic beetroots, choose the whole bunch and keep the leaves to sauté, as you will any spinach, for a delicious side.
Choosing Beetroot:
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!
Roasting Beetroot:
I prefer to roast my beetroots when they are on the smaller side. Simply, scrub the beetroot well (no need to peel) and roast in a pre-heated oven on 180c with olive oil and seasoning, covered, until soft. Simply rub off the skins.
Using Ready Cooked Beetroot:
Now, I am not about shortcuts when it comes to food, I think the longer road is far more tastier BUT a boiled beetroot is well, just that, a boiled beetroot! I do prefer roasting beetroots as it intensifies their flavour but buying shop-bought cooked beetroot has its place. One promise please, when buying ‘ready cooked’ beetroot please make sure there is only one ingredient in the ingredient list: namely beetroot!
Serving Suggestions:
These friters are fantastic as part of a mezze platter or in a pita/flatbread for a more substantial snack.
Very Good Beetroot & Chickpea Fritters w Coriander Yogurt
Equipment
- 1 food processor
Ingredients
- 400 g tin chickpeas drained
- 1 teaspoon olive oil
- 2 teaspoons black mustard seeds
- 2 teaspoons cumin seeds
- 250 g cooked beetroot see note
- 2 tablespoons coriander finely chopped
- 2 spring onions finely chopped
- 1 organic lemon zest and juice to taste
- 1 organic egg beaten
Lime Dipping Sauce
- 150 g Greek style yogurt of choice
- handful coriander
- small green chilli opt
- 1 lime zest & juice to taste
- salt & pepper
Instructions
- 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.