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
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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