Beetroot & Sauerkraut Fritters

Adapted and simplified from a recipe in Gill Mellor’s book, root, stem, leaf, flower, these fritters are simple, tasty and perfect as we move from summer to autumn

2 raw beetroot – peeled and grated
1 onion – thinly sliced into half rounds
2 cloves garlic – finely chopped
500g sauerkraut
4-5 tablespoons gram flour (or use plain flour)
1 tablespoon curry powder
1 teaspoon chili flakes (optional)
1 teaspoon sea salt
Sunflower oil for frying
4-5 tablespoons natural yogurt – dairy or dairy-free
Small handful of fresh mint – roughly chopped

Put the grated beetroot, sliced onion, garlic, sauerkraut, flour, curry powder, chili (is using), and salt in a large mixing bowl, add a little splash of water and mix well. This works best if you use your hands, though they will stain pink from the beetroot

Pour the oil into a deep frying pan. You’ll want about 2-3cm depth, then place over a medium heat. You can check the temperatur by dropping a tiny bit of the batter into the oil. It should fizz and crisp in about a minute

Take a tablespoon of the batter, gently place in the hot oil and press the top down to flatten them a little

Fry for 1-2 minutes before turning gently and doing the same to the other side

To serve, spoon the yogurt onto a serving plate, then arrange the fritters on top before scattering over a generous amoutn of the chopped mint

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