Ingredients
- ½ medium leek, sliced thinly (Ettrick Gardens)
- 1 tin chickpeas, drained
- 1 Tbsp butter (Holy Cow)
- 2 Tbsp parsley, roughly chopped
- 300g beetroot (raw) (Ettrick Gardens)
- 4 Tbsp oil (Dunford Grove)
- 2 carrots, peeled (Ettrick Gardens, Caithness Farm)
- 2 Tbsp rice flour
- Olive oil for shallow frying (Dunford Grove)
- To serve mix together ½ cup natural unsweetened yoghurt with 1 Tbsp tahini paste and juice of ½ lemon plus a pinch of salt.
BEETROOT, LEEK AND CHICKPEA FRITTERS Makes 8
Method
- Begin by melting the butter in a small pot, add the leek and cook gently until soft and sweet (about 5 minutes)
- Meanwhile grate the beetroot and carrots and put into a large bowl
- Drain and rinse the chickpeas, then put them into the bowl of a food processor with the olive oil and blitz to a smooth paste
- Transfer to the bowl with the beetroot, carrot and leek add the flour and parsley and season with salt and pepper
- Shape the mixture into eight thick patties, using lightly floured hands if the mixture is at all sticky
- Warm enough oil to generously cover the bottom of a shallow non-stick pan over a moderate heat
- Carefully place the fritters into the hot oil and cook until golden and crisp on both sides (3 minutes each side)
- Serve with the yoghurt sauce
Comments
These delightful fritters are full of nutrients, texture and flavour. You can easily add you favourite herbs or pulses to suit.
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