Beetroot and carrot fritters with dill and yogurt sauce from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry

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Notes about this recipe

  • Eat Your Books

    Can substitute Yukon Gold potatoes for russet potatoes.

  • Zosia on November 19, 2014

    Gorgeous colour and really delicious! I was quite pleased that the beets didn't overwhelm, allowing the flavours of the carrots and potato to come through. I spread the mixture into thinner pancakes and cooked them as I do latkes, in a little more oil and over medium-high heat; they were crisp and golden on the outside and thoroughly cooked in the centre in just a few minutes (my yield was almost double the recipe). The yogurt-dill sauce was the perfect accompaniment.

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