BEET AND MUSTARD SEED FRITTERS

Serves: 4

15-oz (430-mL) can of chickpeas, drained (or

1 1/2 cups/ 375 mL home-cooked) Coconut or peanut oil

2 tsp (10 mL) mustard seeds

2 tsp (10 mL) cumin seeds

4 cooked beets (9 oz/256 g),

peeled

2 tbsp (30 mL) chopped

coriander

2 spring onions, chopped

Zest and juice of half an

unwaxed lemon

1 organic egg

For the yogurt sauce:

2 cardamom pods

Heaping 1/2 cup (125 mL)

thick Greek yogurt

Zest and juice of half an

unwaxed lemon

To serve (optional):

Chapatis or flatbreads

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A few handfuls of green salad

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leaves

1. Put two-thirds of the chickpeas into a food processor and pulse until you have a rough paste. Roughly squash the remainder with a fork so they break into smaller pieces.

2. Make the yogurt sauce. Bash the cardamom pods to remove the seeds, then lightly toast the seeds in a dry frying pan over a medium heat. Grind in a pestle and mortar until you have a fine powder. Transfer this to a bowl, add the yogurt, lemon zest and juice and a good pinch of salt to taste. Stir well and put to one side.

3. Put the frying pan back on the heat, add a splash of oil, then add the mustard and cumin seeds. When the mustard seeds begin to pop and start to smell more fragrant, tip them into a mixing bowl.

4. Grate the beets using a coarse grater, then squeeze to remove excess liquid and transfer to a mixing bowl with seeds. Add the other fritter ingredients, season with salt and pepper, and mix well. Using the palms of your hands, take heaped spoonfuls of the mixture and shape into small fritters (about 12).

5. Put a little oil into a large frying pan and place it on a medium heat. Fry some of the fritters for 2-3 minutes on each side, until golden brown. Transfer to a plate lined with kitchen paper and repeat with the rest.

6. Serve warm with yogurt, green leaves and chapatis or flatbreads.