BEETROOT FRITTERS WITH RADISH AND NIGELLA RAITA

These versatile fritters can be made as a starter or served as part of the main spread. Alternatively, make them for brunch, substituting another grated root, such as carrots, for part or all of the beetroot as you like, and top with a poached egg or two.

SERVES 6 AS A STARTER

25 minutes to prepare, 10 minutes to cook

FOR THE FRITTERS

1½ tsp fennel seeds, toasted and lightly crushed

1½ tsp coriander seeds, toasted and lightly crushed

450g (about 4 large) raw beetroot, peeled and coarsely grated 2 tbsp finely chopped dill or fennel fronds

1 garlic clove, crushed

30g plain flour or chickpea flour

2 medium eggs, beaten

1 tbsp Greek yogurt

2 tbsp olive oil

FOR THE RAITA

200g Greek yogurt

1 tsp Nigella seeds

100g (about 8) radishes, very finely sliced A small bunch mint or coriander, finely chopped Extra fennel or dill sprigs, to serve

Extra virgin olive oil, to drizzle

■■ Toast the fennel and coriander seeds in a dry pan set over a low heat until fragrant and very slightly darker in colour. Crush in a pestle and mortar or with the base of a jam jar. Set aside ½ tsp crushed seeds.

■■ To make the raita, stir the reserved ½ tsp crushed seeds into the yogurt with the Nigella seeds, salt and most of the radishes and mint or coriander, reserving a small handful to serve. Cover and chill for up to a day.

■■ To make the fritters, turn the oven onto a very low setting. Combine all of the fritter ingredients except the oil in a mixing bowl, stirring well to combine.

Heat 1 tbsp oil in a large frying pan and add separated tablespoons of the fritter mixture, pressing each pile down with the back of a spoon to form a thick ‘pancake’. Cook over a medium heat for about 3 minutes on each side, turning with a spatula, until golden outside and tender within. Remove the fritters to a paper towel-lined plate and keep warm in the oven while you repeat the frying process to use all the mixture.

■■ Serve the raita beside the fritters, scattered with a few more sliced radishes and reserved herb leaves. Drizzle sparingly with extra virgin olive oil, if liked. →