Beetroot and Potato Patties with Cumin and Coriander Raita

Today's Meat Free Monday inspiration comes from one of our favourite winter vegetables: beetroot. These patties are a twist on rostis, adding raw grated beetroot and some Indian spices, making for a wonderful deep funky pink colour.

If you're not used to cooking with beetroot, these patties are a great place to start. Forget the sour pre-cooked beetroot sold in packages. Beetroot is very versatile and delicious. Eat it raw grated in a salad, mix with grated apple and raisins with a cider vinegar dressing or roast till caramelised with a pomegranate syrup dressing and top with pomegranate seeds. If you fancy a sweet hit, beetroot and chocolate brownies are the best!

Beetroot and Potato Patties with Cumin and Coriander Raita

Serves: 4 | Dietary: Vegan

Ingredients:

For the the Patties

• 450g waxy potatoes, peeled, par-boiled and roughly grated
• 250g raw beetroot, peeled and grated
• 1 tsp cumin seeds, toasted and ground
• 2 tsps mustard seeds, toasted and ground
• ¼ tsp cayenne
• small handful of fresh coriander, chopped
• ½ tsp salt
• flour for dusting
• sunflower oil for shallow frying

For the Cumin and Coriander Yoghurt Raita

• 150mls natural soya or dairy yoghurt
• 1/2 tsp cumin seeds, ground
• 2 tbsps lemon juice
• 2 tbsps fresh coriander, roughly chopped
• salt and freshly ground black pepper

Method:

1. Make the patties by mixing together the grated potato and grated beetroot with the spices, coriander and salt.
2. Mould into 12 balls and flatten slightly in the palm of your hand, leave to rest in the fridge for 20 minutes.
3. Make the raita by mixing the yoghurt with the ground cumin, lemon juice and chopped coriander. Season to taste.
4. Dust the patties in a little flour and shallow fry on both sides for about 2 minutes on each side, until just beginning to brown.
5. Serve the patties hot with the cumin and coriander yoghurt raita.

Recipe from Green Seasons Cookbook by Rachel Demuth