Beet and Cumin Fritters from Peace & Parsnips


Beet and Cumin Fritters from Peace & Parsnips




Ingredients

Beet and Cumin Fritters
  •     1 large potato, scrubbed and cut into cubes
  •     4 1/2 ounces firm tofu, pressed and well mashed
  •     1/3 cup buckwheat or whole wheat flour
  •     A handful of fresh mint leaves, stemmed and finely chopped
  •     Zest of 1 lemon
  •     1 teaspoon sea salt
  •     1/4 teaspoon freshly ground black pepper
  •     10 1/2 ounces beets, scrubbed and coarsely grated
  •     A handful of edamame, green peas, or fava beans
  •     1 1/2 teaspoons cumin seeds, toasted and roughly ground
  •     Vegetable oil, for frying

Horseradish and Dill Yogurt
  •     1 1/3 cups thick unsweetened soy yogurt
  •     1 tablespoon lemon juice
  •     3 tablespoons finely grated horseradish or 1 1/2 tablespoons jarred horseradish purée
  •     Handful of fresh dill, finely chopped
  •     Generous pinch of sea salt
  •     Freshly ground black pepper to taste
  •     Extra virgin olive oil, for drizzling

Garnish
  •     1 big handful watercress or other greens
  •     2 spring onions, thinly sliced

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