Taken from ‘Winter Inspiration‘: 6 seasonal dishes that I hope will inspire you to celebrate some of this season’s delights.
Beetroot is abundant at this time of year and one of my go-to root vegetables for many dishes; not only for its sweet, earthy flavour and its vivacious colour, but also because it’s a brilliantly versatile vegetable. These fritters burst with flavour and team so well with the horseradish yoghurt cream drizzled on top – it adds freshness and a punchy note.
You’ll Need (Makes 12 -18, Serves 6)
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 2 parsnip (200g), peeled and coarsely grated
- 2 medium beetroot (300g), peeled and coarsely grated
- 2 carrots (200g), peeled and coarsely grated 2 eggs
- pinch of salt and grind of pepper
- a few sprigs of mint, leaves chopped
- 1 small bunch (25g) chopped dill – save half for the yoghurt
- oil for frying
- 180g goats or coconut yoghurt
- 1 heaped tsp horseradish cream
- In a large frying pan, sauté the onion and garlic gently for 6 minutes until soft and set aside. Grate the root vegetables and remove any liquids by giving it a good squeeze, either in a sieve or with gloved hands.
- Combine all ingredients, but only half the dill. Using the same large frying pan, add oil and drop heaped table spoonfuls of the mixture into patty shapes about 6cm wide and cook for 3-4 each side on a medium heat. These are delicate to turn so handle gently. You will need to work in batches and may need a little more oil each time.
- Mix the remaining chopped dill and horseradish with the yoghurt and serve with the warm fritters.
Image credit: Emma Godwin