Add a splash of colour to the dinner table with this yummy beetroot fritter recipe.
Serves
4 people
Preparation
20 minutes
Cooking time
15 minutes
Ingredients
Tzatziki
1 small zucchini, grated
1 garlic clove, crushed
200g Greek yoghurt
1 tbs chopped fresh dill
¼ tsp dried mint
400g cooked fresh beetroot
½ cup crumbled feta
2 green shallots, sliced
2 tbs chopped fresh dill
2 tbs chopped flat-leaf parsley
2 eggs, lightly beaten
½ cup panko breadcrumbs
¼ cup plain flour
¼ cup self-raising flour
¼ cup olive oil
Method
- To make the tzatziki, combine zucchini, garlic, yoghurt, dill and mint in a mixing bowl. Cover and refrigerate while you make the fritters.
- Coarsely grate the beetroot into a large mixing bowl. Add feta, green shallots, dill, parsley, eggs, breadcrumbs and flours and stir to form a thick batter. Season with sea salt and black pepper.
- Heat 1 tablespoon of oil in a large frying pan. Spoon in 2 tablespoons of batter to make a fritter and cook 4 fritters at a time in the pan.
- Cook for 2 minutes on each side or until golden and cooked through. Transfer to a plate and keep warm white you cook the remaining fritters.
- Accompany with the tzatziki.
Serving suggestion
Steamed spinach and couscous.
Note
You can buy vacuum-packed, cooked fresh beetroot at most supermarkets and some greengrocers.
