GARLIC, CUMIN AND BEETROOT FRITTERS

Gram for gram, garlic contains about the same amount of Vitamin C as leeks. It is also a source of heart-healthy sulphur compounds such as allicin, which reduce inflammation and promote healthy blood pressure. Garlic also has antibacterial and antiviral properties.

Garlic with beetroot is a fantastic immune-boosting combination, as beetroot is full of betalains, which have powerful antioxidant properties. Using gram flour instead of wheat flour doubles the protein content and makes this dish gluten-free.

PER THREE FRITTERS Cals 198 Protein 3g Carbs 20g Fat 2g

1 dessertspoon cumin seeds 4 large beetroots, peeled and grated

4 tbsp flour, plus extra for shaping fritters 2 garlic cloves Salt, black pepper 3 tbsp olive oil MAKES 12 SMALL FRITTERS 1. Heat a frying pan, add cumin seeds and toast over a high heat for 2 minutes. 2. In a bowl, combine the grated beetroot, flour and cumin seeds, then crush in the garlic cloves and sprinkle with salt and pepper. 3. Mix with hands, squeezing the mixture to absorb all the flour. 4. With wet hands, shape the mixture into small balls. Sprinkle flour on a plate and coat the balls. 5. Heat the olive oil in a non-stick frying pan over a medium heat. Carefully place the beetroot balls into the pan, fry on each side until crispy, then place on kitchen paper to absorb excess oil. 6. Serve straight away with tzatziki dip.