Beetroot Fritters and 'Gravlax'

I adore this recipe, it can be eaten any time of day and even made into canape sized portions. Earthy beetroot with smoky carrot and sweet dill sauce, it‘s a real winner.

A little note for this recipe, I would use either the small or medium grater attachment on a food processor or a mandolin on a grate setting, as a box grater tends to lead to wet beetroot.

This recipe will yield about 6 large fritters and serve 2 as a light lunch, you could add a little green salad. Or make mini canapes sized portions. It can easily be doubled up too.

SERVES:
2

Ingredients
Instructions

Ingredients

Carrot Lox

150g peeled carrot

2 tbsp. liquid smoke

Juice of 1 lemon

2 tbsp. chopped dill

1 tsp salt

Good grind of black pepper

Beetroot Fritters

260g grated beetroot

½ chick pea flour

½ cup water

Salt and pepper

Gravlax sauce

6 tbsp. light oil such as ground nut or rapeseed

1 tbsp. wholegrain mustard

1 tbsp. Dijon mustard

2 tbsp. maple syrup

2 tbsp. chopped dill

1-2tbs water

A pinch of salt and pepper

Instructions

Start with the carrot, add the peeled carrot to a pan of boiling water and boil for about 4 minutes until the carrot has softened but still has a little bite.
In a baking dish, add all the remaining ingredients for the Lox. Once the carrot is ready drain and place in the tray with the marinade. Leave it to cool completely in the marinade, covered with foil. You can leave it overnight, if you like.
In a bowl combine the chick pea flour and water, season with a pinch of salt and add the grated beetroot, stir to combine.
In a bowl add all the Gravlax ingredients and whisk to combine, taste for seasoning.
Heat a pan with a little oil and add spoonful‘s of the beetroot mix, cook for a few minutes on each side. You will need to do this in batches.
You will get about 6 large fritters.
Top each fritter with some carrot lox and a dollop of the sauce.