Beet Fritters with Garlic Herb Cashew Cream Sauce
By Dishing Up the Dirt
These earthy treats are a breeze to whip up and are bursting with fresh flavors. This is a great dish to serve as a first course if you’re having folks over for dinner.
Ingredients
Garlic Herb Cashew Cream Sauce
- 1 cup raw cashews (soaked in warm water for 30 minutes)
- 2 1/2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 2 cloves of garlic, minced
- 2 1/2 tablespoons minced dill
- 2 1/2 tablespoons minced parsley
- fine sea salt an freshly ground black pepper
Beet Fritters
- 2 cups shredded beets (from about 3 beets) this works great with the “grater” attachment on a food processor but a box grater is fine too
- 3 tablespoons minced parsley
- 2 tablespoons minced dill
- 1/2 cup diced red onion
- 1/2 teaspoon fine sea salt
- 1/2 cup chickpea flour (I like this brand)
- 2 eggs, lightly beaten
- 2 tablespoons water
- 3-4 tablespoons high heat oil (such as peanut, grapeseed or coconut oil)
- toasted sesame seeds, flakey sea salt and minced fresh herbs for serving (optional)
Overview
Prep Time
25 minutes
Cook Time
10 minutes
Serves
4-6
Instructions
Step 1
Drain the soaked cashews and rinse them under cold water. Place them with 1/2 cup water, lemon juice, oil, garlic, dill, and parsley into a high-speed blender. Whirl away on the highest setting until completely smooth and creamy; this could take about two minutes. Stop and crape down the sides as needed. If the sauce seems too thick add a touch more water to thin if need be. Taste for seasonings and set aside.
Step 2
In a large bowl combine the grated beets, parsley, dill, onion, salt, and chickpea flour. Add the eggs and water and mix well.
Step 3
Heat the oil in a large skillet over medium-high heat. Scoop the mixture into roughly 1/4 cup portions and lightly flatten them with a spoon. Cook for about 3 minutes per side or until golden brown.
Step 4
Serve with cashew herb cream sauce, toasted sesame seeds, pinch of flakey sea salt, and additional minced herbs.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
- Store extra sauce in an airtight container in the fridge for up to 5 days
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
