Beetroot and dill fritters with yogurt sauce recipe
These beetroot and dill fritters are delicious served as they are, with a few salad leaves, or with curls of smoked salmon for brunch
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Colander
- Potato masher
- Mixing bowl
- Skillet
- Spatula
- Whisk
- Measuring spoon
- Paper towel
- Stove
Ingredients
- 2 medium-large floury potatoes (about 300g total)
- 500g raw beetroot from a bunch
- 4 spring onions, finely sliced
- 2 tbsp roughly chopped dill
- 3 large eggs, beaten
- 4-5 tbsp sunflower oil, to fry
- lemon wedges, to serve
- 200g Greek yogurt
- 1½ tbsp horseradish sauce
- zest of 1 lemon
- 1 tbsp finely chopped dill
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