beetroot fritters with lemon and saffron yoghurt recipe
- Number of Servings: 9
Ingredients
MAKES 9 BIGGER FRITTERS, 30 SMALLER.500g cooked beetroot, grated200g cooked chickpeas (tinned are fine), roughly chopped4 tbsp chopped fresh mint4 tbsp chopped fresh parsley2 tbsp chopped fresh dill, plus a few picked leaves to garnish4 spring onions, chopped (or 1 small yellow onion)Grated zest of 1 lemon1 tsp ground cumin2 tbsp tahini paste2 free-range eggs1 tsp salt and some black pepperVegetable oil, for fryingFor the yoghurt sauce1 big pinch saffron threads500g Greek yoghurt4 tsp olive oil2 tsp lemon juice Salt
Roast beetroots. Preheat oven to 400F. Wrap in tinfoil. Roast 30 min (small), up to 80 minutes large.
Make the sauce. Soak the saffron in two teaspoons of hot water for five minutes. Transfer this to a bowl, add the yoghurt, oil, lemon juice and salt to taste, and stir to combine. The sauce will keep well in the fridge for a few days.
Squeeze the beetroot to remove excess liquid and transfer to a bowl. Add the other fritter ingredients save for the oil, and mix well. Pour enough oil into a large frying pan to come 1cm up the sides, and heat. Take care, though: the oil has to be hot, but not so hot as to burn the fritters.
Using the palms of your hands, roll pieces of the beetroot mixture into compact balls, then flatten them into patties of around 7cm in diameter and 1cm thick. Fry in the hot oil for two to three minutes on each side, until they've turned a nice dark golden colour. Transfer to paper towel, and repeat with the remaining fritters.
To serve, arrange the warm fritters on serving plates, spoon cold yoghurt sauce on top and garnish with sprigs of dill.
Serving Size: 9
Make the sauce. Soak the saffron in two teaspoons of hot water for five minutes. Transfer this to a bowl, add the yoghurt, oil, lemon juice and salt to taste, and stir to combine. The sauce will keep well in the fridge for a few days.
Squeeze the beetroot to remove excess liquid and transfer to a bowl. Add the other fritter ingredients save for the oil, and mix well. Pour enough oil into a large frying pan to come 1cm up the sides, and heat. Take care, though: the oil has to be hot, but not so hot as to burn the fritters.
Using the palms of your hands, roll pieces of the beetroot mixture into compact balls, then flatten them into patties of around 7cm in diameter and 1cm thick. Fry in the hot oil for two to three minutes on each side, until they've turned a nice dark golden colour. Transfer to paper towel, and repeat with the remaining fritters.
To serve, arrange the warm fritters on serving plates, spoon cold yoghurt sauce on top and garnish with sprigs of dill.
Serving Size: 9
Nutritional Info Amount Per Serving
- Calories: 181.4
- Total Fat: 15.2 g
- Cholesterol: 36.2 mg
- Sodium: 84.0 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 1.3 g
- Protein: 3.6 g
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