I’m always on the lookout for interesting vegetarian options for dinner and this is a really light and lovely starter from a fellow blogger.

Yields 12 fritters

3 medium golden beets, peeled and shredded
3 leeks, trimmed, cleaned and thinly sliced
1/4 cup garbanzo bean flour (or all purpose flour)
1 large egg, well beaten
1/2 tsp ground cumin (I roast my own)
1/2 tsp ground coriander
1/2 tsp yellow mustard seeds
1 tsp salt
1 tsp freshly cracked black pepper
olive oil for frying

For the sauce

1/2 cup yoghurt
juice of 1/2 lemon

Toss the shredded beets, leeks, egg, flour, spices, salt and pepper together on a bowl.

Blend the yoghurt and lemon to make the sauce

Coat the bottom of a cast iron or other heavy skillet with olive oil

When the oil is hot, drop tablespoons of the beet mixture into the pan, flattening them out into rounds. You should hear a strong sizzle when the mixture hits the pan, or your oil isn’t hot enough.

Cook until golden and tender, about 3 minutes per side.

Drain on paper towels and serve hot with the lemon yoghurt