Beetroot & Carrot Patties with Horseradish Yoghurt
From Ainsley’s National Trust Cook Off, ITV
These crispy vegan and gluten-free vegetable patties are fantastic for a delicious brunch or light lunch.
Method
Place the grated beetroot into a clean, dry bowl along with the grated carrot. Stir in the flour, baking powder, chopped herbs, onion, spices and season generously with salt and pepper. Stir well to combine everything together into a sticky mix (there should be enough moisture in the vegetables to bind, but if needed add a splash of water or plant-based milk).
Heat 2 tablespoons of oil in a large non-stick frying pan over a medium heat. Using gloved hands shape the vegetable mixture into 4 patties. Once the oil is hot, add the patties to the pan making sure they’re spaced well apart. Cook over a medium heat for 3-4 minutes without moving until golden underneath, then carefully turn to cook the other side for 3-4 minutes until crisp on the outside and cooked through. Remove from the pan and place on kitchen paper to drain.
Meanwhile, make the yoghurt. In a small bowl, mix the horseradish and garlic through the yoghurt. Season and add lemon juice to taste. Cover and chill until needed.
Serve the patties with a handful of dressed watercress, top with a dollop of the horseradish yoghurt and sprinkle with dill.
Ingredients
- For the Fritters
- 225g of fresh raw beetroot, peeled and coarsely grated
- 1 medium carrot (about 150g), coarsely grated
- 50g gram (chickpea) flour, plus extra if needed
- ½ tsp gluten-free baking powder
- 1 tbsp chopped flat-leaf parsley
- 1 tbsp chopped dill, plus extra to serve
- ½ tsp ground cumin
- 2 spring onion, finely sliced
- sea salt and freshly ground black pepper
- groundnut or sunflower oil, for frying
- For the Horseradish Yoghurt
- 200ml plant-based Greek-style yoghurt
- 1–2 tbsp freshly grated horseradish or horseradish sauce
- 1 small clove of garlic, minced
- ½ lemon, for squeezing
- To Serve
- Watercress