Flat red-purple beetroot potato fritters with browned edges and a bowl of parsley yogurt
European Recipe

Beetroot and potato fritters with herb yogurt

Squeezed vegetable shreds are bound with egg and flour. The fritters cook fully over medium heat and develop browned edges.

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Total time 45 min
Calories 421 kcal
Servings 2 servings
Difficulty Easy
By the Published Editorially approved

Why this recipe works

Beetroot in small vegetable fritters

Raw beetroot brings colour and earthy flavour to the potato mixture. Finely grated and squeezed vegetables can be shaped into flat fritters. Simple yogurt with lemon and parsley complements the warm dish. The quantities make two vegetarian meals.

Vegetarian Dinners Autumn Recipes Potatoes Vegetables

Recipe

Beetroot and potato fritters with herb yogurt

Fine shreds of raw beetroot and potato are fried into flat fritters and served with parsley yogurt.

Ingredients

2 servings

Method

  1. 1

    Mix yogurt

    Finely chop parsley and mix with yogurt, lemon juice and half the salt. Cover and refrigerate until serving.

  2. 2

    Mix fritter batter

    Finely grate potatoes and beetroot. Squeeze firmly in a clean kitchen towel and discard the liquid. Finely grate onion and mix thoroughly with vegetable shreds, egg, flour, remaining salt and pepper.

  3. 3

    Fry in batches

    Heat half the oil in a large nonstick pan over medium heat. Shape a total of 8 flat fritters, no more than 1 cm thick. Fry in 2 batches for about 5 minutes per side, using the remaining oil for the second batch. The centres must be fully cooked and the edges browned. Reduce heat and cook longer if needed.

  4. 4

    Serve immediately

    Divide fritters between plates and serve with herb yogurt. Each serving consists of 4 fritters and half the yogurt. Fully cook the egg-containing batter and do not taste it raw.

Kitchen know-how

Tips for Beetroot and potato fritters with herb yogurt

Squeeze shreds well

A mixture that is too wet is harder to turn. Grate finely and squeeze thoroughly before adding egg and flour.

Shape flat

Thin fritters cook inside more quickly. Medium heat prevents the exterior becoming too dark while the inside remains raw.

Variations

How to adapt this recipe

Replace beetroot with the same raw trimmed weight of carrots. Squeeze these shreds too; colour and nutritional values change.

Replace parsley with the same amount of finely chopped chives. The yogurt gets a different herb flavour and nutritional values may differ slightly.

Nutrition per serving

421kcal
50.5 gCarbohydrates
14.3 gProtein
16.2 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Beetroot and potato fritters with herb yogurt

The basic version is designed for raw finely grated beetroot. Precooked beetroot holds moisture differently and is softer; it does not reliably replace the raw ingredient in the same mixture.

Excess juice would thin the mixture and make turning harder. Egg and flour are added only after squeezing and bind the shreds together.

The mixture makes a total of 8 fritters. The nutritional calculation uses 2 servings of 4 fritters each with half the herb yogurt.

This recipe is developed and calculated with egg as a binder. An egg-free version would need an adjusted binding method; simply leaving it out may cause the fritters to fall apart.

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