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

Name: 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; 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

vidarbergum.com

Earthy fritters packed with flavour.

View full recipe on vidarbergum.com

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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
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