Beet and Cumin Fritters from Peace & Parsnips

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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