Beet Fritters with Garlic Herb Cashew Cream Sauce

Beet Fritters with Garlic Herb Cashew Cream Sauce

by Dishing Up the Dirt

Prep Time: 25 minutes  |  Cook Time: 10 minutes  |  Serves: 4-6

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)

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.
2. In a large bowl combine the grated beets, parsley, dill, onion, salt, and chickpea flour. Add the eggs and water and mix well.
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.
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.