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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.


25 minutes to prepare, 10 minutes to cook


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


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. →

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