BEETROOT, LEEK AND CHICKPEA FRITTERS

These delightful fritters are full of nutrients, texture and flavour.  You can easily add you favourite herbs or pulses to suit.

Makes 8

½ medium leek, sliced thinly

1 Tbsp butter

300g beetroot (raw)

2 carrots, peeled

1 tin chickpeas, drained

2 Tbsp parsely, roughly chopped

4 Tbsp oil

2 Tbsp rice flour

Olive oil for shallowfrying

To serve mix; ½ cup natural unsweetened yoghurt with 1 Tbsp tahini paste and juice of ½ lemon, pinch of salt.

Method

Begin by melting the butter in a small pot, add the leek and cook gently until soft and sweet (about 5 minutes).

Meanwhile grate the beetroot and carrots and put into a large bowl.

Drain and rinse the chickpeas, then put them into the bowl of a food processor with the olive oil and blitz to a smooth paste.  Transfer to the bowl with the beetroot, carrot and leek add the flour and parsley and season with salt and pepper.

Shape the mixture into eight thick patties, using lightly floured hands if the mixture is at all sticky.

Warm enough oil in a shallow non-stick pan over a moderate heat.  Carefully place the fritters into the hot oil and cook until golden and crisp on both sides (3 minutes each side).

Serve with the yoghurt sauce.