2Tbspfinely chopped flat-leaf parsley, without thick stems
1Tbspchopped dill, without thick stems
½tsppul biber (Aleppo pepper), pul biber, or to taste
75gfeta cheese, crumbled
olive oil, to fry
salt and pepper
Tahini sauce
1garlic clove, crushed to a paste with a little salt with a pestle and morter
50gtahini
2Tbsplemon juice
water
salt and pepper
How I make it
Place the grated raw beetroots and courgette in a colander. Mix with 1 tsp salt and let drain for 10 minutes. Squeeze out most of the water in the vegetables, but not everything (lest the fritters will be dry). Stop as soon as there is noticeably less liquid coming out with each squeeze.
Toast the cumin in a dry pan on medium heat until fragrant, a couple of minutes. Gently crush with a pestle and mortar (it needn’t be a powder). Skip this point if using ground cumin.
Mix the beetroot, courgette, cumin, onion, flour, egg, parsley, dill, chili flakes and some black pepper in a bowl. Gently fold in the feta cheese.
Make the tahini dip by crushing the garlic clove with a little salt in a pestle and mortar. Whisk together with the tahini and lemon juice. Add water whilst continuing to whisk until you have reached the consistency of double cream. Season, taste and add more lemon juice or tahini if needed.
Heat 2-3 Tbsp olive oil in a large frying pan on medium heat. Use a table spoon to make fritters the size of small burgers. Fry until cooked through and golden brown on both sides turning at least once, 6-8 minutes in total. Leave to drain on baking paper or kitchen towels.
Serve the beetroot fritters warm or at room temperature with the tahini dip on the side.
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