Beetroot Fritters

These Beetroot Fritters with horseradish cream and spinach have a subtle, earthy flavour and that you can enhance by the warmth of the cumin and the kick of the horseradish.

Beetroot Fritters

First, here is the list of the different ingredients you will need to make the Beetroot Fritters that serves 2

  • 2 raw beetroots, about 100 g each
  • 4 Tbsp Greek style yogurt
  • 1 tbsp horseradish
  • 1/2 tsp ground cumin
  • 2 Tbsp chopped dill
  • 4 Tbsp plain flour
  • 2 large beaten eggs
  • 2 Tbsp olive oil
  • 120 g pack baby spinach

Now, here are the few steps you will need to follow to make the Beetroot Fritters with a prepping time of 15 minutes and a cooking time of 10 minutes

Grate the Beetroots. For that wear rubber gloves if possible. Squeeze out as much liquid as you can, then put on a plate lined with 2 layers of kitchen paper. Set aside.


Mix together the yogurt and horseradish, season.

Put the cumin, dill and beetroot in a bowl. Sprinkle over the flour, season, mix well. Then, stir in the beaten eggs. Heat the olive oil in a large frying pan and drop 6 spoonfuls of the mixture into the pan. Cook in batches, if needed.

Beetroot Fritters-2

Fry for 3 to 4 minutes on each side, then drain on kitchen paper. Put the spinach leaves in a bowl and toss through the dressing with some roughly chopped walnuts if you like.

Divide the fritters and salad between plates, scatter with dill and serve with the horseradish cream.

You may also like  Beetroot with Pear Soup  and/or  Beetroot Flan


Small Aubergine Balls

The Small Aubergine Balls are one of the many recipes to sublimate Aubergines.The  Aubergine loves to finish in ratatouille with tomatoes and zucchini, but can be the star of your menu, like here !

Here is the list of the different ingredients you will need to prepare the Small Aubergine Balls that serves 4 

  • 1 large Aubergine
  • 3 tablespoons olive oil
  • 1 egg
  • 2 garlic cloves in brine
  • 100 g Feta
  • 75 g bread crumbs soaked in milk
  • 2 tablespoons flour
  • 1 Greek yoghurt
  • 2 tablespoons cumin seeds

Now here are the few steps you will have to follow to make the small Aubergine Balls with a preparation of 20 minutes and a cooking time of 5 to 10 minutes depending on the temperature of your oil.

Cut the eggplant in very small dices. Fry the diced eggplant In the olive oil. Mix well. Add to the mixture the egg, the chopped garlic, 100 g Feta and the bread crumbs, soaked. Mix again until a homogeneous mixture.

Make small balls, then roll them in the flour and fry them. Put your little Aubergine balls on a paper towel.

Serve immediately with a yogurt sauce seasoned with cumin seeds. It is delicious

Côté Table, Festival de Pains, Bread Festival

Avec Côté Table, Festival de Pains, Bread Festival, on est entouré de recettes de pains du monde. On commence bien sûr par la France avec sa fameuse Baguette que l’on peut voir se dresser dans des paniers à travers le monde entier.

La présence du pain dans la vie des hommes ne date pas d’hier. On a la preuve avec ce petit pain appelé Bretzel. Il est absolument délicieux. Sa pâte, pochée dans l’eau bouillante avant sa cuisson au four, le rend moelleux à souhait.

Enfin, le Pain de Maïs, très apprécié en Amérique du Nord, aussi appelé “Corn Bread” est souvent servi en accompagnement d’un plat. Le maïs ne contenant aucun gluten en fait un pain tout indiqué pour ceux qui ne peuvent pas manger du pain classique.

Le pain fait aujourd’hui partie intégrante de la gastronomie. En espérant que vous serez inspirés, régalez-vous et passez un bel été !

Côté Table, Festival de Pains, Bread Festival

With Côté Table, Festival de Pains, Bread Festival, we are surrounded by bread recipes from around the world. We start of course with France and its famous Baguette that stands in baskets around the world.

The presence of bread in men’s lives is not new. Proof of this is manifested through this small bread called Pretzel or Bretzel, a delicious family bread. The dough, poached in boiling water before baking, is soft and fluffy.

Finally, we often serve Corn Bread, a popular bread in North America, as a side dish. Corn contains no gluten, which makes it a perfect bread for those who cannot eat classic bread.

Today, Bread is an integral part of gastronomy. So go ahead and combine them with your dishes, and in the meantime have a lovely summer !