Beetroot fritters with soured cream & salmon tartare

Beetroot fritters with soured cream & salmon tartare

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 6 as a starter or light lunch

Warm and crispy beetroot fritters pair perfectly with cold cream and delicate, raw salmon. A tasty starter or a light lunch that's rich in omega-3

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal333
fat20g
saturates4g
carbs15g
sugars7g
fibre3g
protein21g
salt0.3g
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Ingredients

For the fritters

For the tartare

To serve

  • 300ml pot soured cream

Method

  • STEP 1

    Heat 1/2 tbsp groundnut oil in a large frying pan. Gently fry the onion until soft but not coloured. Add the garlic, cook for 1 min, then set aside. Peel and grate the potatoes and beets. Put the grated flesh of each into some muslin or a brand-new J-cloth (or a tea towel if you don’t mind it getting stained) and squeeze out as much water as possible. Put the gratings into a bowl and add the cooked onions, the eggs and a good amount of seasoning.

  • STEP 2

    To make the tartare, dice the salmon and mix with the other ingredients, plus some seasoning to taste. The mixture should be moist, so add a little more oil if you need to. Leave the tartare to sit while you cook the fritters.

  • STEP 3

    Heat more oil in the frying pan and spoon in about 1/6 of the mixture per fritter. Cook until crusts have formed on one side, then flip over. Once they’re golden on both sides, turn down the heat and continue to cook until soft all the way through, flipping them from time to time (about 5 mins each side). Be careful not to get the outside too dark before the inside is cooked, and add more oil as you need it. Keep the cooked fritters warm in a low oven while you finish the rest.

  • STEP 4

    Serve the warm fritters with a generous dollop of soured cream and spoonfuls of the tartare.

Goes well with

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    Rating: 5 out of 5.2 ratings
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