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.
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.
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
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