Beetroot and Chickpea Fritters Recipe


Did you know you can eat beetroot stalks, too? In this clever recipe the whole veg is used, as the stalks make a tangy beetroot relish while the grated flesh adds vibrant colour and earthy flavour to spiced chickpea fritters.


Serves 4 - 10 mins to prepare and 40 mins to cook - 302 calories / serving



Ingredients
450g bunch raw beetroot, stalks separated
4 tbsp red wine vinegar
2 tbsp caster sugar
400g tin chickpeas, drained and rinsed
3 spring onions, trimmed and finely chopped (including green tops)
1 tbsp garam masala
2 eggs
3 tbsp olive oil
100g baby spinach leaves
1 large orange, peeled and segmented
15g fresh mint, leaves picked
4 tbsp low-fat Greek-style yogurt

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Rinse and finely chop the beetroot stalks. Tip into a saucepan with 3 tbsp vinegar, the sugar and 50ml water. Bring to the boil, then reduce to a medium heat and cook for 20 mins, stirring regularly, until thick and jam-like. Add a splash more water if the stalks start to catch. Transfer to a bowl and set aside to cool.

Trim, scrub, rinse and pat dry the beetroot, then coarsely grate. Place the grated beetroot between 2 sheets of kitchen paper to soak up excess liquid. Repeat if still moist.

Put the chickpeas in a food processor, blitz until smooth, then transfer to a large mixing bowl. Alternatively, mash well with a fork. Add the grated beetroot, spring onion and garam masala, then season generously. Add the eggs and stir until well combined.

Use your hands to squeeze the mixture into 12 equal, satsuma-sized patties. Heat 1 tbsp oil in a large nonstick frying pan over a medium- high heat. Cook half the fritters for 4 mins each side until golden and crispy. Add 1 tbsp oil and repeat with the remaining fritters.

Meanwhile, make the dressing by whisking together the remaining oil and vinegar; season.
Divide the spinach leaves, orange segments and mint leaves between 4 bowls and drizzle with a little of the dressing. Serve alongside the fritters, relish and yogurt to dip.

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