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Beet and Cumin Fritters from Peace & Parsnips
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5 from 3 votes

Beet and Cumin Fritters from Peace & Parsnips

These vegan 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.
Course: Appetizer
Cuisine: Gluten-Free, plant-based, Vegan
Servings: 8 –12 fritters
Author: Lee Watson | Peace & Parsnips: Adventurous Vegan Cooking for Everyone

Ingredients

Beet and Cumin Fritters

  • 1 large potato, scrubbed and cut into cubes
  • 4 ½ ounces firm tofu, pressed and well mashed
  • cup buckwheat or whole wheat flour
  • A handful of fresh mint leaves, stemmed and finely chopped
  • Zest of 1 lemon
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 10 ½ ounces beets, scrubbed and coarsely grated
  • A handful of edamame, green peas, or fava beans
  • 1 ½ teaspoons cumin seeds, toasted and roughly ground
  • Vegetable oil, for frying

Horseradish and Dill Yogurt

  • 1 ⅓ cups thick unsweetened soy yogurt
  • 1 tablespoon lemon juice
  • 3 tablespoons finely grated horseradish or 1 ½ 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

Instructions

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 ½ 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.

To Serve

  • 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.

Notes

Reprinted from Peace & Parsnips by arrangement with The Experiment. Copyright © 2016, Lee Watson.