Beetroot and chickpea fritters recipe
Did you know you can eat beetroot stalks, too? In this clever recipe the whole veg is used, as the stalks make a tangy beetroot relish while the grated flesh adds vibrant colour and earthy flavour to spiced chickpea fritters.
See method- Serves 4
- 10 mins to prepare and 40 mins to cook
- 302 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 450g bunch raw beetroot, stalks separated
- 4 tbsp red wine vinegar
- 2 tbsp caster sugar
- 400g tin chickpeas, drained and rinsed
- 3 spring onions, trimmed and finely chopped (including green tops)
- 1 tbsp garam masala
- 2 eggs
- 3 tbsp olive oil
- 100g baby spinach leaves
- 1 large orange, peeled and segmented
- 15g fresh mint, leaves picked
- 4 tbsp low-fat Greek-style yogurt
Each serving contains
- Energy
- 1270kJ 302.0kcal
- Fat
- 15g
- Saturates
- 3g
- Salt
- 1.2g
- Sugars
- 20g
of the Reference intake
Carbohydrate 32.3gProtein 12.6gFibre 3.7g
Method
- Rinse and finely chop the beetroot stalks. Tip into a saucepan with 3 tbsp vinegar, the sugar and 50ml water. Bring to the boil, then reduce to a medium heat and cook for 20 mins, stirring regularly, until thick and jam-like. Add a splash more water if the stalks start to catch. Transfer to a bowl and set aside to cool.
- Trim, scrub, rinse and pat dry the beetroot, then coarsely grate. Place the grated beetroot between 2 sheets of kitchen paper to soak up excess liquid. Repeat if still moist.
- Put the chickpeas in a food processor, blitz until smooth, then transfer to a large mixing bowl. Alternatively, mash well with a fork. Add the grated beetroot, spring onion and garam masala, then season generously. Add the eggs and stir until well combined.
- Use your hands to squeeze the mixture into 12 equal, satsuma-sized patties. Heat 1 tbsp oil in a large nonstick frying pan over a medium- high heat. Cook half the fritters for 4 mins each side until golden and crispy. Add 1 tbsp oil and repeat with the remaining fritters.
- Meanwhile, make the dressing by whisking together the remaining oil and vinegar; season.
- Divide the spinach leaves, orange segments and mint leaves between 4 bowls and drizzle with a little of the dressing. Serve alongside the fritters, relish and yogurt to dip.
- See more Vegetarian recipes
