Vibrant, fresh, healthy and plant-based to boot, this dish is really adaptable as a starter, lunch or part of a spring barbecue spread. We’ve kept it simple, but you could spice it up with a few chilli flakes or horseradish to taste. A great recipe to cook with kids as the results are achieved quickly. Makes 10 fritters
400g red beetroot, peeled and coarsely grated
2 large banana shallots, finely chopped
30g ground flax seeds (linseed)
50g gram flour (chickpea flour)
Salt and black pepper
Light olive oil for frying
Dill and yogurt sauce ingredients:
150g vegan coconut or plain yoghurt
1 teaspoon cider vinegar
2 tablespoons dill, finely chopped
Salt and olive oil to taste
Wear gloves if possible or have a lemon close by to clean your hands with after mixing.
In a bowl, combine the grated beetroot, chopped shallots, ground flax seeds and a good pinch of both salt and pepper. Mix thoroughly and stand for 10 minutes.
In the meantime, whisk all the ingredients for the sauce together and adjust the seasoning to taste.
After 10 minutes, mix the gram flour into the beetroot. Use a tray lined with a piece of baking paper to place the patties. Divide the mix in half, then form each half into 5 flat patties. They should weigh between 50 and 60g each. At this point, you can store in the fridge covered with cling film until ready to serve.
Over a medium heat, in a non-stick frying pan, add around 1 tablespoon of light olive oil. In batches to fit the pan, fry the patties for 3 minutes on one side until browning lightly. Flip the patties and fry for a further 3 minutes. Serve drizzled with the dill and yoghurt sauce.