Vegetarian

beetroot fritters with lemon and saffron yoghurt recipe is for Snack.

beetroot fritters with lemon and saffron yoghurt recipe takes several minutes to prepare.

beetroot fritters with lemon and saffron yoghurt recipe takes several minutes to cook.

beetroot fritters with lemon and saffron yoghurt recipe makes 9 servings.

The ingredients for beetroot fritters with lemon and saffron yoghurt recipe are:

MAKES 9 BIGGER FRITTERS, 30 SMALLER.

500g cooked beetroot, grated
200g cooked chickpeas (tinned are fine), roughly chopped
4 tbsp chopped fresh mint
4 tbsp chopped fresh parsley
2 tbsp chopped fresh dill, plus a few picked leaves to garnish
4 spring onions, chopped (or 1 small yellow onion)
Grated zest of 1 lemon
1 tsp ground cumin
2 tbsp tahini paste
2 free-range eggs
1 tsp salt and some black pepper
Vegetable oil, for frying
For the yoghurt sauce
1 big pinch saffron threads
500g Greek yoghurt
4 tsp olive oil
2 tsp lemon juice
Salt

Here is how you make beetroot fritters with lemon and saffron yoghurt recipe:

Roast beetroots. Preheat oven to 400F. Wrap in tinfoil. Roast 30 min (small), up to 80 minutes large.Make the sauce. Soak the saffron in two teaspoons of hot water for five minutes. Transfer this to a bowl, add the yoghurt, oil, lemon juice and salt to taste, and stir to combine. The sauce will keep well in the fridge for a few days.Squeeze the beetroot to remove excess liquid and transfer to a bowl. Add the other fritter ingredients save for the oil, and mix well. Pour enough oil into a large frying pan to come 1cm up the sides, and heat. Take care, though: the oil has to be hot, but not so hot as to burn the fritters.Using the palms of your hands, roll pieces of the beetroot mixture into compact balls, then flatten them into patties of around 7cm in diameter and 1cm thick. Fry in the hot oil for two to three minutes on each side, until they've turned a nice dark golden colour. Transfer to paper towel, and repeat with the remaining fritters.To serve, arrange the warm fritters on serving plates, spoon cold yoghurt sauce on top and garnish with sprigs of dill.Serving Size:?9

The nutritional information for beetroot fritters with lemon and saffron yoghurt recipe is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 181.4

• Total Fat: 15.2 g
• Cholesterol: 36.2 mg
• Sodium: 84.0 mg
• Total Carbs: 8.6 g
• Dietary Fiber: 1.3 g
• Protein: 3.6 g