I love the look of beetroot. I like the way the dirty root bulbs belie the firm, bloody flesh inside. Beetroots are another one of those vegetables that we don’t each much of but are packed with bioflavonoids and other fun things that we’re told is good for us. But aside from that, they taste good and this recipe is great way to get more of those unfashionable vegetables like parsnip and carrot into your diet in the most delicious way.
You can serve these fritters up with anything from cucumber raita, yoghurt dip, sweet chilli sauce or some date and tamarind sauce. Yoghurt dips can be created by swirling your favourite condiment into some Greek yoghurt (I only use FAGE). You can use the date and tamarind or sweet chilli sauce, mango chutney or even Piccalilli. The yoghurt cuts the density of the flavour and makes it feel a little more special.
In terms of flavouring these fritters, I’ve listed coriander as a herb, but you could just as easily replace it with dill or parsley, depending on your taste. This recipe can be easily halved if you’re only cooking for one or two people.
Spiced Root Vegetable Fritters Recipe
2 large carrot
1 sweet potato
1 bunch spring onions, finely sliced
2 tsp ground cumin
2 tsp ground coriander
2 tsp turmeric
1 tsp salt
large handful of chopped fresh coriander and mint
2 tbs flour
Grate all the vegetables into a bowl.
Add the onions, herbs and spices, egg and flour and mix well.
Heat some oil in a frying pan and fry spoonfuls of the mix.
Fry on a medium heat to ensure the vegetables are cooked through and not burning on the outside.