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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. Broccoli for that extra pop of veg.
1/3 daily fibre
6 plants
Serving size
Ingredients
- 2 large potatoes
- ½ tsp turmeric
- 80g baby spinach
- 1 tsp cumin seeds
- 250g pre-cooked beetroot
- 1 tsp black mustard seeds (Mustard)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 tbsp Sri Lankan spice blend (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 1 unwaxed lemon
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 180g Tenderstem broccoli
- 4 tbsp chickpea flour (chickpea flour (100%))
Nutritional Information
Calories: 586
Protein: 19g
Carbs: 71g
Fat: 26g
Ingredients
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 80g baby spinach (use half)
- 0.5 tsp turmeric (use half)
- 4 tbsp chickpea flour (use half) (chickpea flour (100%))
- 180g Tenderstem broccoli (use half)
- 250g pre-cooked beetroot (use half)
- 2 large potatoes
- 1 tsp black mustard seeds (use half) (Mustard)
- 1 unwaxed lemon (use half)
- 1 tsp cumin seeds (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp Sri Lankan spice blend (use half) (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
Nutritional Information
Calories: 746
Protein: 22g
Carbs: 110g
Fat: 24g
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. Broccoli for that extra pop of veg.
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Cooking Instructions
- Bring a saucepan filled with lightly salted hot water to a boil. Roughly chop the potatoes into 2-3cm chunks. Add the potatoes and simmer for 15-18 mins, until soft. Trim and cut the tenderstem broccoli into thirds, then add to the pan in the final 3 mins of cooking. Drain altogether then leave to cool in the colander.
- Drain and coarsely grate the beetroot into a large mixing bowl. Add the spice blend, ginger and garlic paste, flour and a pinch of sea salt. Mix and shape into 4 fritters.
- Heat a large frying pan with 1 tbsp oil on medium heat. Add the fritters and cook for 4-5 mins, on each side, until golden.
- In a small bowl mix the yoghurt, a squeeze of lemon juice (to taste), a pinch of sea salt and black pepper.
- Once the potatoes are cooked, reheat the saucepan with 1 tbsp oil on medium heat. Add the cumin and mustard seeds and cook for 30 seconds, until popping. Add the potatoes, tenderstem broccoli, turmeric and spinach. Cook for 2-3 mins, until wilted. Season with sea salt to taste.
- Serve the beetroot fritters alongside the Bombay potatoes and yoghurt. Serve with the remaining lemon wedges.
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