Beetroot Fritters and 'Gravlax' | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Start with the carrot, add the peeled carrot to a pan of boiling water and boil for about 4 minutes until the carrot has softened but still has a little bite.
• In a bowl combine the chick pea flour and water, season with a pinch of salt and add the grated beetroot, stir to combine.
• In a bowl add all the Gravlax ingredients and whisk to combine, taste for seasoning.
• Heat a pan with a little oil and add spoonful‘s of the beetroot mix, cook for a few minutes on each side. You will need to do this in batches.
• You will get about 6 large fritters.
• Top each fritter with some carrot lox and a dollop of the sauce.