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Beet and carrot fritters with walnut and yoghurt sauce

The garnish of these lovely little beet and carrot fritters with walnut and yoghurt sauce really sets them off! 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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Scandinavian
Calories: 1234
Ingredients Method

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:
  • 50 g walnut
  • 2 Tbsp chopped red onion
  • 4 Tbsp Greek yoghurt
  • Garnish: walnut pieces chopped dill

Method
 

  1. Peel the carrots and beetroots, then shred or grate roughly.
  2. Squeeze the water out of the grated vegetables and wrap them in paper kitchen towel.
  3. In a mixing bowl, beat the eggs lightly then add the grated vegetables, garlic, flour and dill.
  4. Grind the cumin in a mortar, add to the mixture. Season with salt & pepper and combine well.
  5. Make the sauce: dry-fry the walnuts then chop them up roughly and mix with the yogurt and onion. Set aside.
  6. 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.
  7. 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.