The protein cooking time listed in this recipe has been updated.
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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.
Prep in 10
1/3 daily fibre
New
6 plants
Serving size
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
Nutritional Information
Calories: 507
Protein: 16g
Carbs: 68g
Fat: 18g
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.
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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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