Page 58 - Fresh Magazine - Winter 2017

slo flvrs fo a livs

Beetroot, chickpea
and feta fritters

SERVES 4

1 x 400g tin of chickpeas, drained and rinsed
1 bunch of spring onions, thinly sliced
3 x 250g packs of cooked beetroot, roughly grated
200g feta cheese, crumbled
3 free-range eggs, lightly beaten
2 tablespoons rice flour
2 tablespoons olive oil
FOR THE SAFFRON CRÈME FRAÎCHE
pinch of saffron
2 teaspoons warm water
salt and pepper
FRZER
200ml crème fraîche
TO GARNISH TIP
small handful of fresh dill sprigs and/or mint
leaves The burgers can be
made in advance
Put the saffron in a small bowl with the warm water and frozen, then
and leave to infuse while you make the fritters. cooked when ready
to use. Just be sure
Put the chickpeas in a large bowl. Using a potato
masher or the back of a fork, crush until slightly to thaw the meat
broken up. Stir through two of the thinly sliced completely before
spring onions along with the beetroot, feta, eggs cooking.
and flour.
Heat the oil in a large frying pan set over a medium
heat. Add four large spoonfuls of the fritter mixture
to the pan. Shape into four round fritters and flatten Courgette and fennel chicken burgers with
slightly. Fry for 4 to 5 minutes on each side, until
cooked and golden, then transfer to a plate. Fry the creamy avocado sauce
fritters in batches until the mixture is all used up.
You should get 12 fritters in total. SERVES 4
When the fritters are ready and the saffron has 400g chicken or turkey mince To make the slaw, whisk together the oil, vinegar,
infused and cooled, strain the strands from the 50g fresh white breadcrumbs honey, mustard and lemon zest in a large bowl.
infused liquid, season the water with salt and 1 small courgette, roughly grated Set the lemon juice aside for the avocado sauce.
pepper and mix this through the crème fraîche to 1 egg, lightly beaten Add the shaved fennel and cabbage and toss to
create a marbled effect. ½ teaspoon fennel seeds, toasted coat. Season to taste, then set aside.
¼ teaspoon ground cumin
Serve the fritters on a plate with a drizzle of the 1 tablespoon olive oil Combine all the burger ingredients except the
saffron crème fraîche and scatter over the remaining oil in a large bowl. Season with salt and pepper
sliced spring onions and fresh herbs. and mix until evenly combined. Shape into four
FOR THE SLAW large patties 10cm in diameter and 1.25cm thick,
4 tablespoons olive oil
2 tablespoons apple cider vinegar placing on a tray lined with baking parchment as
1 tablespoon honey you go.
½ teaspoon Dijon mustard Put a large pan over a medium-low heat and
1 lemon, zest and juice add the oil. Add the burgers and cook for 6 to 8
1 fennel bulb, thinly shaved minutes on each side, until golden and cooked
¼ red cabbage, thinly shaved through.
FRZER TIP salt and pepper While these are cooking, scoop the avocado into

Freeze the cooked fritters in between sheets TO SERVE a mini blender. Add the reserved lemon juice and
melted coconut oil and blend until smooth, then
of parchment paper in a freezer bag to save 1 ripe avocado, stoned and halved season to taste with salt. The sauce should be
on space and to make it easier to defrost 1 tablespoon coconut oil, melted thick and creamy.
and reheat individual fritters. 4 seeded buns, toasted
Once the burgers are cooked, spread the avocado
sauce across the burger bun base. Top with some
slaw, a burger and another dollop of avocado
Pictured overleaf sauce, then add the burger bun top. Serve the
rest of the slaw and avocado sauce on the side
and dig in.
56 | FRESH WINTER 2017

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