Beetroot and dill fritters with yogurt sauce
Serves: 4 as a light lunch, 6 as a starter
Prep time: 50 mins Total time: 
Recipe photograph by Maja Smend
Beetroot and dill fritters with yogurt sauce
Delicious served as they are, with a few salad leaves, or with curls of smoked salmon
Serves: 4 as a light lunch, 6 as a starter
Prep time: 50 mins Total time: 
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Nutritional information (per serving)
Calories
367Kcal
Fat
22gr
Saturates
6gr
Carbs
27gr
Sugars
13gr
Fibre
5gr
Protein
14gr
Salt
0.6gr
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
- 2 medium-large floury potatoes (about 300g total)
- 500g raw beetroot from a bunch
- 4 spring onions, finely sliced
- 2 tbsp roughly chopped dill
- 3 large eggs, beaten
- 4-5 tbsp sunflower oil, to fry
- lemon wedges, to serve
For the sauce
- 200g Greek yogurt
- 1½ tbsp horseradish sauce
- zest of 1 lemon
- 1 tbsp finely chopped dill
Step by step
Get ahead
The fritters can be made a day ahead, cooled, covered and chilled. Reheat at 180°C, fan 160°C, gas 4, for 10-15 minutes.
- Peel and coarsely grate the potatoes and beetroot. Wearing disposable gloves, squeeze out as much liquid as you can from both, then pat the veg dry between layers of kitchen paper. Tip into a mixing bowl and stir in the spring onions, dill, eggs and a generous amount of seasoning. Mix thoroughly.
- Heat 2 tablespoons of oil in a large, nonstick frying pan and add dollops of the mixture to form fritters. Each fritter should be about 6cm wide. Fry gently over a low-medium heat for 4-5 minutes on each side, until crisp on the outside and tender within. Drain well on kitchen paper and keep warm in a low oven while you make the remaining fritters – you should make 12 in all.
- To make the sauce, simply mix the Greek yogurt with the horseradish, lemon zest and dill. Season to taste.
- Serve the fritters with a dollop of the yogurt, a wedge of lemon and plenty of black pepper.
