The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 tsp turmeric
-
8 tbsp chickpea flour(chickpea flour (100%))
- 1 unwaxed lemon
-
2 tbsp Sri Lankan spice blend(Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 240g green beans
- 160g baby spinach
- 500g pre-cooked beetroot
- 1 tsp black mustard seeds (Mustard)
-
8 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
160g coconut yoghurt(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 4 large potatoes
- 2 tsp cumin seeds
Allergens
Contains:
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 93Kcal | 507Kcal |
| 388kJ | 2122kJ | |
| Fat | 3.4g | 18g |
| of which saturates | 1.7g | 9.0g |
| Carbohydrates | 13g | 68g |
| of which sugars | 2.9g | 16g |
| Protein | 2.9g | 16g |
| Salt | 0.04g | 0.2g |
| Fibre | 2.7g | 15g |
Vegan
Prep in 10
1/3 daily fibre
New
6 plants
Spiced Beetroot Fritters & Bombay Potatoes
Transform sweet beetroot into delicious fritters with the help of a Sri Lankan spice blend of coriander, fenugreek and curry leaves. Joining the plate are mustard seed and cumin-spiced potatoes and a zingy yoghurt sauce for dipping. Green beans for that extra pop of veg.
Cooking Instructions
Cooking Instructions
- Chop the potatoes into 2-3cm chunks. Bring a saucepan filled with lightly salted hot water to a boil. Add the potatoes and simmer for 15-18 mins, until soft. Trim the green beans and chop into 3cm pieces. Add these to the potato pan in the final 3 minutes and drain together.
- Meanwhile, Drain and coarsely grate the beetroot into a large mixing bowl. Add the Sri Lankan spice blend, the ginger and garlic paste, and the chickpea flour and season well with sea salt. Form into 8 patties and leave to one side.
- Heat a large frying pan with 1 tbsp oil on medium heat. Add the fritters and cook for 4-5 minutes on each side, until golden. Cook in batches if necessary.
- Add the yoghurt to a small mixing bowl, and season with lemon juice (to taste) and sea salt and black pepper.
- Once the potatoes are cooked, return the saucepan to heat with 1 tbsp of oil and add the cumin and mustard seeds. Cook for 30 seconds until popping, and then add the potatoes, beans and the turmeric and season with a pinch of sea salt. Add the spinach and wilt for 30 seconds.
- Serve the beetroot fritters alongside the Bombay potatoes and yoghurt. Serve with the remaining lemon wedges.
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