Beetroot and Chickpea Fritters


Beetroot used to be such a maligned vegetable, as some of us remember from the overuse of it in school dinners,  but here it provides the basis of a family meal which cost pennies to produce.

Dawn: It was quite labour intensive, especially as the beetroot is always messy to prepare.

Andrew: Yes, even with a food processor, you have a lot of washing up, but the end product is quite amazing. 


150g beetroot- raw, and peeled

2 tbsp olive oil

One can (400g) of chickpeas or the equivalent weight of dried chickpeas, soaked overnight and cooked thoroughly

Salt and pepper to season

More olive oil to cook


  • Either grate the beetroot using the course side of a grater or use the grater setting on your food rocessor.

Dawn: We suggest you use rubber gloves and wear an apron. Beetroot juice will stain your clothes and your skin.

Andrew: Beetroot juice was used as a hair dye in the War, but not on rainy days. 

  • In a clean food processor bowl, or in a liquidiser, blitz the chickpeas with the olive oil to make a paste.
  • Mix the chickpea paste with the beetroot.
  • With floured hands, shape this mix into four patties, and flatten slightly so about 1.5-2 cm thick.
  • These can be set aside to chill in the fridge for an hour or overnight), which will keep them together well, or they can be cooked immediately.
  • To cook, heat some olive oil in a frying pan and cook over a medium heat for 5-7 minutes each side, turning carefully.

Dawn: We served these with our Sweet Potato Cakes and some fresh broccoli spears.

Andrew: Rocket and tomato salad, with raw red onions would work too. 

Dawn: How about in a burger bun? Now there is an idea!

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