Serves:2
Ingredients
2 raw beetroots (about 100g each)
160g essential Waitrose frozen broad beans
4 tbsp essential Waitrose Greek style yogurt
1 tbsp Bay Tree hot horseradish
½ tbsp extra virgin olive oil
½ tbsp red wine vinegar
2 essential Waitrose salad onions, finely sliced
½ tsp ground cumin
2 tbsp chopped fresh dill, plus extra to serve
4 tbsp plain flour
2 large eggs, beaten
2 tbsp olive oil
½ x 115g pack baby spinach
10g walnuts, toasted and roughly chopped
Method
1. Grate the beetroots (wear rubber gloves if possible). Squeeze out as much liquid as you can, then put on a plate lined with 2 layers of kitchen paper. Set aside.
2. Cook the beans in simmering water for 2-3 minutes, until tender. Drain and refresh in cold water. Pinch out of their skins, if liked; set aside. Mix together the yogurt and horseradish; season. Whisk together the extra virgin olive oil and vinegar into an emulsion; season. Set both aside.
3. Put the salad onion, cumin, dill and beetroot in a bowl. Sprinkle over the flour, season, mix well, then stir in the eggs. Heat the olive oil in a large frying pan and dollop 6 spoonfuls of the mixture into the pan (cook in batches, if needed). Fry for 2-3 minutes on each side; drain on kitchen paper. Put the spinach, beans and nuts in a bowl and toss through the dressing. Divide the fritters and salad between 2 plates, scatter with dill and serve with the horseradish cream.
This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue
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