Here you go, was behind the paywall. Looks tasty and I have both beetroot and feta in, might give them a go myself.
Gizzi Erskine on cooking for students
Gizzi Erskine Published: 21 September 2014
Beetroot and feta fritters
Beetroot is earthy, healthy and gives an amazing colour to a dish. The flavours in this vegetarian recipe are punchy, and the sweet, spicy chillies give it a little edge.
Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
200g raw beetroot, coarsely grated (wear gloves to avoid red hands)
200g pack of feta cheese, crumbled
100g gram flour
2 tbsp fresh parsley, chopped
2 tbsp fresh coriander, chopped
1 onion, very finely chopped
1 large egg, beaten
2 tbsp olive oil
3 tbsp of full-fat Greek yoghurt
2 tsp tahini
4 flatbreads
1 tub of hummus
1 little gem lettuce head, chopped
1 tbsp dill, chopped
A handful of pickled chillies, (optional as quite expensive)
1 tbsp hot smoked paprika
Lemon wedges, to serve
- Pat the beetroot dry with kitchen paper. Tip into a bowl and stir in the feta, gram flour, herbs, onion, egg and season well.
- Heat the olive oil in a large pan, add 1-2 tbsp dollops of the mixture and fry the fritters in batches. Cook on each side for 4-5 minutes until firm and golden.
- Mix the yogurt with the tahini and 1 tbsp water, and warm the flatbreads. I do this over a gas flame so they char a little, but it can be done in a toaster.
- Spread the hummus over the warm flatbreads, then add a dollop of the yoghurt, the lettuce, dill and pickled chillies. Top each with three of the hot fritters, squeeze over the lemon juice, sprinkle over the paprika and serve.