Makes 12, Prep 30 mins, Cook 18 mins

WHO - - Food -

1 To make goat’s cheese cream, whisk all in­gre­di­ents in a small bowl un­til com­bined. Re­frig­er­ate for 30 min­utes, or un­til cold. 2 Wear­ing dis­pos­able kitchen gloves, peel beet­root. Coarsely grate. Place in a large bowl with chick­peas, onions, mint, eggs, flour and cumin. Sea­son with salt and pep­per. Stir un­til com­bined. 3 Heat oil in a large, non-stick fry­ing pan over a medium heat. Add ¹/₃ cup of mix­ture to pan and flat­ten slightly. Re­peat to make four frit­ters. 4 Cook for about 3 min­utes on each side, or un­til lightly golden. Re­move. Drain on ab­sorbent kitchen pa­per. Re­peat with re­main­ing mix­ture to make 12 frit­ters. 5 Driz­zle frit­ters with goat’s cheese cream. Serve with let­tuce and wal­nuts.

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