Waste Less Beetroot Fritters

This recipe uses our famous Beetziki, recently brought back to the LEON Grocery range. It's the perfect unique recipe to whip up when entertaining friends.

Ingredients

Beetroots washed and peeled.
2 large potatoes
1 medium onion
1 tsp extra-virgin olive oil
2 large eggs, beaten
2 tbsp LEON beetziki
40g corn flour
6 tbsp panko breadcrumbs
1 tsp cumin seeds, crushed
2 tsp coriander seeds, crushed
Salt & pepper to taste

Method

Step 1

Preheat oven to 200°. Line a sieve with 2 layers of paper towels; set over a large bowl. Scrub & peel the beetroot then grate on the large holes of a box grater into prepared sieve, followed by the onion. Season with salt and toss well. Let vegetables sit at least 25 minutes.

Step 2

Working with a large handful at a time, squeeze grated vegetables to expel as much liquid as possible, transferring vegetables to a medium bowl as you go; discard liquid. Mix in eggs, beetziki, panko, corn flour, coriander, cumin, and 1½ tsp. salt.

Step 3

Heat EVOO in frying pan over medium-high. Working in batches and adding more oil between batches if needed, scoop 2 tbsp of vegetable mixture into pan and flatten into thin pancakes. Cook until browned, about 3 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet and keep warm in oven until ready to serve. If you notice your beetroot mixture giving off a lot of moisture as it sits, you can add a bit more corn flour and squeeze before adding to the pan.

Step 4

Serve fritters with LEON beetziki and a sprinkle of dill. Enjoy!