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Beetroot and Chickpea Fritters with Feta dip

Beetroot and Chickpea Fritters with Feta Dip

Brought to you by: OcadoLife
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Mellow beetroot with sharp, salty feta and yogurt is a perfect pairing of contrasts. These fritters would be perfect for an al fresco lunch alongside salad and crusty bread – or prepare head for a posh picnic. Remember to handle the beetroot with care, as it tends to stain! 
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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.

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