Beetroot fritters with tahini sauce | Recipe | A kitchen in Istanbul

Ingredients

• 400 g beetroot ((3 medium), peeled and grated)
• 150 g courgette (zucchini) ((1 medium), grated)
• 2 tsp cumin seeds (or equivalent ground cumin)
• ½ small onion (peeled and grated)
• 60 g all-purpose flour
• 2 eggs
• 2 Tbsp finely chopped flat-leaf parsley (Italian parsley) (without thick stems)
• 1 Tbsp chopped dill (without thick stems)
• ½ tsp pul biber (Aleppo pepper) (pul biber, or to taste)
• 75 g feta cheese (crumbled)
• olive oil (to fry)
• salt and pepper
• 1 garlic cloves (crushed to a paste with a little salt with a pestle and morter)
• 50 g tahini
• 2 Tbsp lemon juice
• water