Beetroot, Chickpea And Feta Fritters
Freeze the cooked fritters in between sheets of parchment paper in a freezer bag to save on space and to make it easier to defrost and reheat individual fritters.
4 people
20 minutes
15 minutes
Ingredients
- 750 g Beetroot cooked, roughly grated
- 400 g Chickpeas drained and rinsed
- 3 - Eggs lightly beaten
- 2 tbsp Olive Oil
- 2 tbsp Rice Flour
- 1 bunch Spring Onions thinly sliced
- 200 g SuperValu Feta Cheese crumbled
For The Saffron Creme Fraiche
-
200
ml
Creme Fraiche
-
1
pinch
Pepper
-
1
pinch
Salt
-
1
pinch
SuperValu Saffron
-
2
tsp
Water
warm
To Garnish:
-
1
handfull
SuperValu Fresh Dill
or mint leaves
Method
- Put the saffron in a small bowl with the warm water and leave to infuse while you make the fritters.
- Put the chickpeas in a large bowl. Using a potato masher or the back of a fork, crush until slightly broken up. Stir through two of the thinly sliced spring onions along with the beetroot, feta, eggs 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 slightly. Fry for 4 to 5 minutes on each side, until cooked and golden, then transfer to a plate. Fry the fritters in batches until the mixture is all used up. You should get 12 fritters in total.
- When the fritters are ready and the saffron has infused and cooled, strain the strands from the infused liquid, season the water with salt and pepper and mix this through the crème fraîche to create a marbled effect.
- Serve the fritters on a plate with a drizzle of the saffron crème fraîche and scatter over the remaining sliced spring onions and fresh herbs
