BEETROOT FRITTERS WITH GOAT’S CHEESE CREAM
Makes 12, Prep 30 mins, Cook 18 mins
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.