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- Beetroot and Chickpea Fritters with Feta…
Beetroot and Chickpea Fritters with Feta Dip
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4 serving
Prep time:
Cook time:
Serves: 4
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Ingredients
- 500g fresh beetroot, peeled and grated
- 400g chickpeas, rinsed
- 1 bunch spring onions, finely chopped
- 75g chickpea flour
- 15g fresh coriander, freshly chopped
- 1 teaspoon ground cumin
- 1 large egg, lightly beaten
- 4 tablespoons olive oil, plus 1 tbsp for the dip
- 1 green salad
- 200ml greek yogurt, for the dip
- 100g feta, crumbled for the dip
- 1 teaspoon chilli flakes, for the dip
Method
Step 1
Place the grated beetroot in a colander. Press and squeeze to remove some juice - this will help the fritters stick together.
Step 2
Place the chickpea in a large mixing bowl and mash with a potato masher, leaving some chunks.
Step 3
Add the beetroot, spring onions, flour, coriander and cumin. Season and mix well.
Step 4
Add the beaten egg and use your hands to mix and divide evenly into 8 (wear washing up gloves to avoid staining). Shape into fritters around 8-9cm in diameter and 1cm thick.
Step 5
Heat a large frying pan over a medium heat with 2tbsp of the oil. Place 4 fritters in the pan and gently fry for 4 mins on each side, until crisp and slightly golden. Remove and repeat with the 4 remaining fritters.
Step 6
While the fritters cook, make the dip. Mix together the yogurt and feta until relatively smooth. Season to taste and top with a drizzle of extra virgin oil and a sprinkle of chilli flakes.
Step 7
Serve the fritters hot with a good dollop of the dip and a green salad.
Shop the ingredients
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On Offer
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OfferBuy any 2 for £3
Yeo Valley Organic Greek Style Natural Yoghurt 450g
450g£2.15
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OfferNow £1.65, was £2.15
Schwartz Ground Cumin Jar 37g
37g£1.65
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Other
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Ocado Large Free Range Eggs 6 per pack
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Filippo Berio Olive Oil Extra Virgin 1L
1L£13.85
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Ocado Chilli Flakes 28g
28g90p
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