Beet Fritters & Herbed Sour Cream

Makes about 20 fritters

If you know someone who doesn’t like beets, this will be the recipe to change their mind! Inspired by Green Kitchen Stories’ grilled beet burger recipe, the earthy beets are offset by fresh herbs, tangy feta and a punch of lemon. This recipe calls for quick cooking oats but you can use regular rolled oats if that’s what you have, just let the dough sit for 15-20 minutes to let the oats absorb the liquid. In photos I have served the fritters over couscous and roasted vegetables but they would also be great with other grains, over greens or rolled into a wrap. They are best reheated in a toaster oven or airfryer so they crisp up again.

Fritter Ingredients

3 cups beets, grated

2 eggs

1 ½ cups quick cooking oats 

1 package feta (abt 7 oz)

2 cloves garlic, grated or crushed

½ bunch green onions, thinly sliced

½ cup soft herbs, finely chopped (basil, parsley, cilantro, dill etc.)

Zest of 1 lemon

Juice of ½ a lemon

2 tbsp olive oil

¾ tsp Salt

Pepper to taste

Sauce ingredients

1 cup sour cream (vegan sour cream works well too)

½ cup soft herbs, finely chopped

Juice of 1 lemon

Salt and pepper to taste

Instructions 

In a large bowl, combine all fritter ingredients

In a smaller bowl, combine all sauce ingredients

Form fritter mix into small patties

Heat neutral oil in the bottom of a skillet over medium (I used avocado oil)

Working in batches, place patties in the pan and cook until you can see the edges beginning to brown, then flip

Be sure to let the patties brown on the first side so they stay together as you flip

Serve fritters and sauce over grains, greens or rolled into a wrap or pita