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Beetroot And Carrot Fritters With Dill And Yogurt Sauce

by Diana Henry |
Published on

Preparation Time

25 minutes

Serves

4

Nutrition

N/A

Puree

When the fritter is totally cooked through, blend it with some breast or formula milk until smooth.

Finger Food

Chop one of the fritters into four so it's easy for your toddler to pick up - or cook up smaller fritters.

Ingredients

  • For the fritters

  • 2½ tbsp groundnut oil

  • 1 small onion, finely chopped

  • 2 garlic cloves, crushed

  • 150g potatoes

  • 200g carrots

  • 200g beetroots

  • 2 eggs, lightly beaten

  • salt and pepper

  • For the sauce

  • 200g Greek yogurt

  • 2 garlic cloves, crushed

  • 1 tbsp extra virgin olive oil

  • 1 tbsp chopped dill fronds, plus more to serve

These vibrantly coloured fritters will really catch your toddlers eye - he'll love picking them up to nibble and won't even notice that they're packed with healthy vegetables, too

  1. Heat ½ tablespoon of the groundnut oil in a large non-stick frying pan and gently saute the onion until it is soft but not coloured. Add the garlic and cook for another two minutes. Put into a bowl.

  2. Coarsely grate all the other vegetables, keeping them separate. After you finish grating each variety, put them into a tea towel and squeeze out excess moisture. It's best to use a clean cloth for the beetroots as they will stain your tea towel.

  3. Add the vegetables to the onion with the eggs, season well and mix together.

  4. Make the sauce by mixing all the ingredients together. Heat another 1 tbsp of groundnut oil in the frying pan. Spoon enough mixture into the pan to make a batch of fritters each about 8.5cm in diameter.

  5. Cook over a medium heat until a crust is formed on one side, then carefully turn each over and cook on the other side again until a crust is formed. Don’t over-brown them or they will burn on the outside before they are cooked. After the crust is formed, reduce the heat right down and cook for four to five minutes on each side, or until the vegetables are cooked through. You’ll know from the taste whether they are cooked right through. The potato becomes sweet.

  6. You can keep the cooked fritters in a low oven while you finish the others, adding more oil to the pan to fry them if necessary.

  7. Serve the fritters with the yogurt sauce, sprinkled with more dill.

This recipe is taken from A Change of Appetite by Diana Henry (Octopus, £25)

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