I love a crunchy slaw but sometimes the cabbage base can be overwhelming or, for some people, harder to digest. This Red Cabbage Slaw uses as salting technique for the cabbage which means the cabbage is a little softer and some of the juices have […]
Pepper season is almost upon us and soon gardeners and markets will be awash with these veggies which are certainly a staple in my home. There’s a special place in my heart for the long pointed variety which have a thinner skin and flesh, making […]
I’m always looking for new beetroot recipes for my family because we love it and I want to grow some next year too. The beauty of Beetroot and Chickpea Fritters is they are so versatile. They are fab in a wrap instead of falafel, they can be put in a bun as a mini burger and are perfect for a meze style spread too as delicious with salads – or even soups. They are so easy to make and freeze brilliantly so you can always have some at the ready.
Don’t be put off by the lack of ingredients – they still taste amazing.
Beetroot and Chickpea Fritters
- 150g grated raw beetroot
- 400g tin of chickpeas, drained
- 1 ½ tablespoons plain flour or brown rice flour
- Salt and pepper
- oil for frying
- Step 1 Course grate the beetroot into a bowl. Stir through the flour, salt and pepper so its well mixed.
- Step 2 Put the chickpeas into a food processor and blend till smooth but coarse. You will need to scrape down the sides a couple of times probably.
- Step 3 Combine with the beetroot mix.
- Step 4 Heat some oil in a frying pan and form flat patties from about a heaped tablespoon of the mixture in your hands. You can put the mix in the fridge for a bit to stiffen it and make this bit easier if you find it too sticky.
- Step 5 Fry on a low heat for about 5mins each side.
One of the best ways to eat fresh and save cash is buy seasonally and make the most of promotions in story. That’s what happened when I came up with this dish. The potatoes were just 59p a bag and the green beans on offer for 39p. The spinach was also on a deal and as I only needed a couple of handfuls on spinach and half a 20p lemon, this side for at least 6 came in at just £1.30. I could have just served it all plain on the side but combining and adding some lemon and sumac (a Moroccan seasoning) it becomes something dinner party worthy! It’s also made in one pan and one jam jar so creates minimal washing up too. Always a bonus in my book. By: Caro
If you want to make more of this meal you can easily add a protein, perhaps some sliced Quorn or chicken, hot smoked salmon fillets or cubes of feta. Or have it cold next day as a hearty salad with a few handfuls of salad leaves, olives, tuna and boiled egg for a twist on a salade nicoise.
Posh New Potatoes and Green Beans