These vegan beet and cumin fritters from Peace & Parsnips are the whole package. Beauty, nutrients, and simplicity wrapped up in cute little patties. A drizzle of tangy horseradish + dill yogurt balances and brightens, bringing life to each and every flavor within the savory magenta fritters.
Well, if these aren’t the prettiest fritters I’ve ever seen.
These beet + cumin fritters are the whole package. Beauty, nutrients, and simplicity wrapped up in cute little patties. A drizzle of tangy horseradish + dill yogurt balances and brightens, bringing life to each and every flavor within the savory magenta fritters.
This recipe is just one of 200 from the plant-powered cookbook, Peace & Parsnips by Chef Lee Watson. As the subtitle promises, the book overflows with adventurous vegan recipes for everyone, and it’s truly one of the most colorful cookbooks I’ve ever laid eyes on.
The eye-catching hues depicted on the cover provide only the tiniest sneak peek into the vibrant creations strewn over each and every page inside. . .
Lee Watson admits to once being, in his own words, “the mightiest nose-to-tail carnivore of them all”. But since going vegan four years ago, he’s become an advocate for peaceful, plant-passionate eating. Inspired by his many travels and general zest for life, Lee’s recipes are exceptionally creative yet approachable, and he offers countless tips and tricks for making dishes that brim with enticing flavors, colors, and textures.
The book boasts an impressive 200 photos, each of which is effortlessly gorgeous. So much so that I’ve caught myself staring on more than one occasion. There are 12 chapters (e.g., Breakfast; Soups; Nibbles, Dips & Small Plates; Curries; Burgers & More; Sweet Treats; and many more) with recipes ranging from comforting classics to groundbreaking innovations. A few of the recipes on my must-make list include:
- Pappardelle with Artichoke & Almond Sauce, Purple Kale & White Asparagus
- Oven-Baked Squash Gnocchi with Fennel, Sun-Dried Tomatoes & Spinach Pistou
- Asparagus Club Sandwiches with Rainbow Chard & Pine Nut Cream
- Leek and Wild Mushroom-Stuffed Potato Skins with Lemon and Chive Yogurt
- Clay-Baked Potatoes & Parsnips with Roasted Garlic & Date Masala
- Portobello Pecan Burgers with Roasted Pumpkin Wedges
- Chargrilled Chorizo Pinchos with Pistachio & Cilantro Pesto
- Raw Blueberry & Macadamia Cheesecake
- Brazil Nut & Chocolate Spelt Cookies
- Rosé-Poached Rhubarb with Strawberries & Toasted Almond Buckwheat Crumble
Peace & Parsnips is the perfect cookbook for anyone looking for new and exciting ways to cook with an impressive array of plants. Be sure to scroll down for the recipe for these tasty Beet + Cumin Fritters!
Beet and Cumin Fritters from Peace & Parsnips
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
- 1 big handful watercress or other greens
- 2 spring onions, thinly sliced
For the Beet and Cumin Fritters
- Put the potato into a small pot, cover with water, add a pinch of salt and bring to a boil. Cook for 25 minutes, until soft. Drain in a colander, mash well and leave to cool.
- Make the horseradish and dill yogurt (see recipe below). This can be done well in advance.
- Once the potato has cooled to handling temperature, mix with the mashed tofu, flour, mint leaves, lemon, salt and pepper. Now gently mix in the grated beet and peas, until well combined—using your hands is best. We’d like these fritters to be chunky and packed full of texture.
- In a large heavy-bottomed frying pan, dry toast your cumin seeds on medium-low heat for a minute. They should pop and give off a lovely aroma. Put them into a mortar and mash them up a little, then stir them into the fritter mix.
- In the same pan, warm 1/2 Tbsp. oil on medium heat, ensuring that the bottom of the pan is evenly covered with a film of oil. Spoon in 2 heaped Tbsp. of fritter mixture per go, pressing it down a little with the back of the spoon until it’s roughly 1cm thick. Cook for 3-4 minutes on one side and slightly less on the other. Repeat until you have a few fritters cooking at the same time, and continue to cook in batches. Drain on paper towels and keep them warm in a low-temperature oven.
For the Horseradish and Dill Yogurt
- Stir all the ingredients except the oil together in a small bowl. Season and drizzle with olive oil.
- Serve warm and crispy on a bed of vibrant green watercress or spinach leaves, garnished with the scallions and with the horseradish and dill yogurt on the side.