Delightfully sweet, crispy, spicy & generally flavoursome fritters made of grated fresh beetroot and black beans. Serve them in a burger bun for one of the most satisfying veggie burgers you've had, or as proper 'fritters' with a sour cream dip.
Chop the leaves off the beetroot, then boil the beets for about 15 minutes or until tender. Drain and leave to cool, then peel and grate coarsely. Squeeze out as much of the water as you can by grabbing handfuls and squeezing over the sink. Put the squeezed-out beetroot in a large bowl.
Add all of the other ingredients to the bowl and mix well.
Pour a good layer of oil into a wide skillet/frying pan and heat it up until it starts to simmer. Then drop heaped tablespoons (for burgers) or heaped teaspoons (for smaller fritters) of mixture into the pan and flatten slightly with the back of the spoon. Cook them for a few minutes on each side until crispy and cooked through.
Serve in a toasted burger bun with lettuce, tomato & sour cream or as fritters with sour cream for dipping.
Notes
These fritters also go really well with a curry. They reminded me of onion bhajis!