The brilliant colour of these sweet and delicious mouthfuls make a wonderful starter to serve alongside freshly made tzatziki dip for dunking. Increase the quantities and pile them high for impressive party nibbles.
1 dessert spoon cumin seeds
4 large raw beetroots, peeled and grated
4 tbsp flour, plus extra for shaping fritters
2 garlic cloves
Salt and freshly ground black pepper
3 tbsp olive oil
Tzatziki, to serve
Step 1: Heat a frying pan, add the cumin seeds and toast over a high heat for 2 minutes to release their flavour.
Step 2: In a bowl, combine the grated beetroot, flour and cumin seeds then crush in the garlic cloves and sprinkle with salt and pepper.
Step 3: Use your hands to bring all the ingredients together, squeezing the mixture to absorb all the flour.
Step 4: With wet hands, shape the mixture into small balls. (This can be a little fiddly but don't worry, the beetroot will hold its shape once in the oil.) Sprinkle some flour onto a plate and coat the balls in the flour.
Step 5: Heat the olive oil in a nonstick frying pan over a medium heat. Carefully place the beetroot balls into the pan, fry on each side until crispy then place on paper towels to absorb excess oil.
Step 6: Serve straight away with tzatziki dip.
Tip: For a more formal dish, try serving these fritters on individual plates with tzatziki drizzled over the top. Accompany with a small watercress salad on the side. The flavours work perfectly and, not only that, it looks beautiful too.
See more recipes from Natasha Edwards.
Reprinted with permission from Natasha Edwards' Garlic: The Mighty Bulb (2012 Firefly Books).