Beet and Cumin Fritters from Peace & Parsnips
Wednesday, April 17, 2019
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Beet and Cumin Fritters from Peace & Parsnips
Ingredients
Beet and Cumin Fritters
- 1 large potato, scrubbed and cut into cubes
- 4 1/2 ounces firm tofu, pressed and well mashed
- 1/3 cup buckwheat or whole wheat flour
- A handful of fresh mint leaves, stemmed and finely chopped
- Zest of 1 lemon
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 10 1/2 ounces beets, scrubbed and coarsely grated
- A handful of edamame, green peas, or fava beans
- 1 1/2 teaspoons cumin seeds, toasted and roughly ground
- Vegetable oil, for frying
Horseradish and Dill Yogurt
- 1 1/3 cups thick unsweetened soy yogurt
- 1 tablespoon lemon juice
- 3 tablespoons finely grated horseradish or 1 1/2 tablespoons jarred horseradish purée
- Handful of fresh dill, finely chopped
- Generous pinch of sea salt
- Freshly ground black pepper to taste
- Extra virgin olive oil, for drizzling
Garnish
- 1 big handful watercress or other greens
- 2 spring onions, thinly sliced
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