Beet and carrot fritters with dill and yoghurt sauce

This is a simple fritter recipe, but one that is bright in colour and has a lovely flavour. The bright red colour of these fritters is show-stopping and attractive, and the contrast with the yoghurt is perfect. The original recipe calls for dill yoghurt, but if you have difficulty finding dill, as we sometimes do in India, you can substitute mint, a perfect alternative. The fritters are crisp on the outside and tender on the inside. The texture of the vegetables is perfect, and the crispness enhances the overall experience. The yoghurt tames the dish, adding a creamy smoothness. This is a simple yet lovely dish, one that is also super healthy.

Like every recipe I have cooked from Diana Henry, this recipe is absolutely delicious. Subtle flavours dominate this meal, and the spices are balanced. This was my first Diana Henry cookbook, and after making a couple of recipes from it, I was addicted to her cooking. There are flavours and cuisines from around the world, and her writing style is fun and easy. Like this recipe, the dishes step away from the ordinary and are just amazing.

For more wonderful recipes from this cookbook, click here.

Ingredients:

1 small onion, finely chopped

2 garlic cloves, crushed

1 large potato, coarsely grated

2 large carrots, coarsely grated

2 large beets, coarsely grated

2 eggs, lightly beaten

Salt, to taste

1/2 teaspoon pepper

Peanut or olive oil, to fry

For the sauce:

1 cup Greek yoghurt

2 garlic cloves, crushed

1 tablespoon extra-virgin olive oil

1 tablespoon dill or mint leaves, plus extra to serve

Add the onions, garlic, potato, carrots, and beets to a bowl and mix well. Set aside until you are ready to make the fritters.

When you are ready, whisk the eggs lightly and add them to the mix, followed by the salt and pepper. Mix well for a tight batter.

Meanwhile, prepare the yoghurt sauce by combining all the ingredients. Taste for salt and a strong Flavour of the herb. Set aside in the fridge for at least 1 hour.

Heat a frying pan with a teaspoon of oil. Add a teaspoon-sized scoop of the mix to the pan and fry for 45 seconds. Flip and for another 45 seconds. Remove, cool and taste for salt and pepper. Adjust as needed.

Add 2 teaspoons of oil to the pan and add one heaped tablespoon of the batter, shaped into a round disc about 1 1/2 inches in diameter. Add 3 more scoops to the pan and fry for 1 minute until the bottom is crisped and golden in colour. Flip and fry the second side for 1 minute. Remove and drain on paper towels. Repeat this process with the remaining batter until it is finished.

Serve immediately, with the yoghurt sauce.

Note: Dill leaves are not always easily available in India, so I have substituted mint instead.