WHAT YOU WILL NEED
High Speed Blender & a Frying Pan
PREP TIME: 30mins COOKING TIME: 10mins
400g Tin of Chickpeas, drained
1 Teaspoon Coconut Oil or Neutral Tasting Oil
2 Teaspoons Mustard Seeds
2 Teaspoons Cumin Seeds
250g Cooked Beetroot (a small bunch) Peeled
2 Tablespoons Chopped Coriander
2 Spring Onions Finely Chopped
Zest & Juice of 1 Organic Lemon
1 Free Range or Organic Egg
(1) 150g Full Cream Yogurt or Vegan Yogurt
(2) Handful of Coriander
(3) 1/2 Green Chilli (seeds removed)
(4) Zest & Juice of 1/2 lime
(5) Salt & Pepper
- In a food processor add the chickpeas and pulse (don’t leave the motor running) until you have a rough gritty looking paste and tip into a large mixing bowl. We are not making hummus! Lots of bits of chickpeas left is a good sign.
- For the sauce, blitz all the sauce ingredients in the food processor (same one) until smooth and creamy, season to taste. You might need to add a few drops of water if the consistency is not runny enough.
- Put a frying pan on the heat with a splash of oil, add the cumin and mustard seeds and fry on a medium heat until the mustard seeds start to pop and the seeds become fragrant, add to the chickpea mixture.
- The MESSY BIT – Grate the beetroots using the coarse side on your grater, squeeze any excess liquid from the grated beets. Do this in stages by taking a small handful of grated beets into the cup of your hand and squeeze, tip into the chickpea mixture.
- Add the other fritter ingredients, taste and season generously. The mixture needs to be quite stiff. Using the palms of your hands, place a small amount of the mixture into your hands and shape into small fritters – about 10.
- Put a little oil into a large frying pan and place onto medium heat, fry about 4 or 5 fritters at a time until golden brown – transfer to a plate lined with kitchen paper and fry the rest of the fritters.