One thing I always like to keep in my fridge is a pack cooked beetroots because in the end they always come in handy as side dish, a dip, with some pasta or some cheese. Continue reading
In the end we had a nice lunch combination as the fritters went well with our usual smoked salmon aperitif.
Beet and Feta Fritters
Recipe for 4
Prep time : 15 min
Cook time: 4-6 min per batch
440g cooked beets without skin
2 large egg
a handful chopped spring onions
Salt and pepper
Grate the beets with a large holed grater and then transfer them to a sieve (with a bowl underneath), season them with a little salt and let them rest for 10-15 min to remove the liquid. Once the time has passed, using the back of a tablespoon or your hands, press on the beets to remove as much moisture as possible. Transfer to a bowl.
Roughly chop the spring onions, crumble the feta cheese and add them to the beets along with the flour and the egg. Mix until evenly combined.
Line a dish with kitchen paper.
Coat the bottom of a pan with oil and place on a medium-high heat. Once the oil is hot, take a heaped tbsp. of the beetroot fritter mix and place it on the pan, slightly press it down and shape it into a round. Repeat the operation with as many fritters you can fit, remembering that they should be a 4-5 cm apart from one another. Let the fritters cook for 2-3 minutes and once they are brown flip them and cook until the other side is brown too. Once done place them on the kitchen paper, optionally sprinkle some salt and do another batch.
Serve them by themselves or with some yoghurt or sour cream.