Beetroot and Cumin Fritters with Yoghurt Recipe | Vegan Starters

Name: Beetroot and Cumin Fritters with Yoghurt Recipe | Vegan Starters
Ingredients: 1 large potato, scrubbed and cut into cubes; 125g firm tofu, drained and well mashed; 40g buckwheat or wholewheat flour; a handful of fresh mint leaves, finely chopped; zest of 1 lemon; 1 tsp sea salt; ¼ tsp freshly ground black pepper; 300g beetroots, scrubbed and coarsely grated; a handful of edamame/green peas/ broad beans; 1½ tsp cumin seeds, toasted and roughly ground; vegetable oil, for frying; 1 big handful of watercress or spinach leaves; 2 spring onions, thinly sliced; 350ml thick unsweetened soya yoghurt; 1 tbsp lemon juice; 3 tbsp finely grated horseradish or 1½ tablespoons horseradish purée; a handful of fresh dill, finely chopped; a pinch of sea salt; freshly ground black pepper, to taste; extra virgin olive oil, for drizzling

thehappyfoodie.co.uk

These Beetroot and Cumin Fritters with Horseradish and Dill Yoghurt from are perfect served as a starter or with a selection of mezze.

View full recipe on thehappyfoodie.co.uk

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