Beetroot & Carrot Patties with Horseradish Yoghurt
Beetroot & Carrot Patties with Horseradish Yoghurt From Ainsley’s National Trust Cook Off, ITV These crispy vegan and gluten-free vegetable patties are
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Grater
- Kitchen scale
- Nonstick skillet
- Chef's knife
- Cutting board
- Spatula
- Mixing bowl
- Spoon
- Measuring spoon
- Paper towel
- Plastic wrap
- Refrigerator
- Stove
- Plate
Ingredients
- 225g of fresh raw beetroot, peeled and coarsely grated
- 1 medium carrot (about 150g), coarsely grated
- 50g gram (chickpea) flour, plus extra if needed
- ½ tsp gluten-free baking powder
- 1 tbsp chopped flat-leaf parsley
- 1 tbsp chopped dill, plus extra to serve
- ½ tsp ground cumin
- 2 spring onion, finely sliced
- sea salt
- freshly ground black pepper
- groundnut or sunflower oil, for frying
- 200ml plant-based Greek-style yoghurt
- 1–2 tbsp freshly grated horseradish or horseradish sauce
- 1 small clove of garlic, minced
- ½ lemon, for squeezing
- Watercress
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