The beets give these fritters a beautiful color and natural sweetness - as does the apple, which also provides a refreshing touch to the meal. The fritters can be eaten alone or as a side dish to accompany the main course.
Despite its simplicity, the ingredients in this meal provide a lot of nutrients. The beets, for example, contain folate, manganese, potassium, iron and vitamin C. The potatoes contain even more potassium and manganese; both minerals play an important role in supporting brain function.
2 medium potatoes, peeled
1 medium beetroot, peeled
1 small apple, peeled
1 small yellow onion
1 teaspoon fennel seeds, lightly crushed
1 teaspoon coriander seeds, lightly crushed
1 tablespoon sesame seeds
1 teaspoon apple cider vinegar
4 tablespoons whole grain flour
1 teaspoon baking powder
Sea salt and ground black pepper, to taste
Oil, for cooking
Soy, rice or coconut yogurt, to serve
Fresh parsley leaves, for garnish
Wash the potatoes and put them in a pan of cold water. Cook the potatoes until they are half cooked and still firm, for about 10 minutes. Drain and run the potatoes under cold water and then grate the vegetables.
Grate the beetroot, apple and yellow onion into a bowl, then squeeze out as much juice as possible. Mix them together with the grated potatoes in a mixing bowl along with the fennel, coriander and sesame seeds, and apple cider vinegar. Add the salt and pepper to taste.
Mix in the whole grain flour and baking powder, and then bring the mixture together. Divide and shape the mix into 8 balls.
Heat the oil in a frying pan and add the beet balls, pressing them down, so they become flat. Cook the fritters gently on both sides until they become crispy.
Serve the fritters with the yogurt and parsley leaves.