Name: Beet & carrot fritters with walnut and yoghurt sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 carrots (about 200g); 2 beets/beetroot (about 150g); 1 garlic, pressed; 1 tsp cumin seeds; 2 Tbsp flour (see Tips below); 2 Tbsp chopped dill; 2 eggs, beaten; Olive oil for cooking; For the Sauce:; 50g walnut; 2 Tbsp chopped red onion; 4 Tbsp Greek yoghurt; Garnish: walnut pieces, chopped dill

Beet & carrot fritters with walnut and yoghurt sauce

22 Apr 2015

by Dinna

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Beet & carrot fritters with walnut and yogurt sauce

Background

These lovely little beet & carrot fritters are garnished with walnut and yogurt sauce. They are perfect nibbles at parties all year around - they not only look good but are very tasty too! They can be made in advance and any leftovers (unlikely!) are ideal for picnics and snacking.

Ingredients

3 carrots (about 200g)
2 beets/beetroot (about 150g)
1 garlic, pressed
1 tsp cumin seeds
2 Tbsp flour (see Tips below)
2 Tbsp chopped dill
2 eggs, beaten
Olive oil for cooking
For the Sauce:
50g walnut
2 Tbsp chopped red onion
4 Tbsp Greek yoghurt
Garnish: walnut pieces, chopped dill

Instructions

Peel the carrots and beetroots, then shred or grate roughly.
Squeeze the water out of the grated vegetables and wrap them in paper kitchen towel.
In a mixing bowl, beat the eggs lightly then add the grated vegetables, garlic, flour and dill.
Grind the cumin in a mortar, add to the mixture. Season with salt & pepper and combine well.
Make the sauce: dry-fry the walnuts then chop them up roughly and mix with the yogurt and onion. Set aside.
Heat the oil in a frying pan then, using a teaspoon, add dollops of your carrot & beet mixture to the pan. Pat down the top of each fritter with the bottom of the spoon. After a minute or so flip the fritters and cook until golden brown and crispy.
Transfer them onto kitchen paper to soak up the oil. Make the next batch.
Arrange the fritters on a large serving dish, spoon a small blob of sauce on each then top with a piece of walnut and sprinkle with dill. Serve at room temperature.