Beet, carrot and potato fritters with smoked trout and dill

Diana Henry
·2-min read
Plate of fritters with smoked trout
This works either as a starter or a main dish - Liz and Max Haarala Hamilton

These aren’t very eggy – the eggs just bind the vegetables together. You can use the recipe to make fritters with other vegetables too – ones made with Jerusalem artichokes are lovely, especially served with garlicky fried mushrooms.

Overview

Prep time

20 mins

Cook time

25 mins

Serves

4

Ingredients

  • 250g potatoes

  • 250g carrots

  • 4 tbsp olive oil

  • 1½ tsp caraway seeds

  • 200g cooked beetroot (not pickled stuff)

  • 2 eggs, beaten

  • 2 tbsp plain flour

  • 15g butter (optional)

To serve

  • soured cream

  • smoked trout (50g per person, or you can use less if this is a starter)

  • sprigs of dill, torn

  • lemon wedges

Method

Step 1

Peel and coarsely grate 250g potatoes and 250g carrots. Put them into a brand-new J-cloth or some muslin and squeeze out some of the moisture (don’t squeeze it all out or you will crush the vegetables too much). 

Step 2

Heat 1 tbsp olive oil in a frying pan and gently cook the carrot and potato for about 8 minutes, stirring from time to time. The vegetables shouldn’t colour. Add 1½ tsp caraway seeds halfway through the cooking time.

Step 3

Coarsely grate 200g cooked beetroot (not pickled stuff) and, again, squeeze out the excess moisture using the same cloth.

Step 4

Put all the vegetables into a bowl, season, then add 2 beaten eggs and 2 tbsp plain flour. Wipe out the frying pan using kitchen paper.

Step 5

Heat half of the remaining oil in the pan and spoon in enough batter to make 4 fritters (you should use half the batter). Cook these over a medium heat on one side until a crust forms – about 3-4 minutes – then flip them over and cook them until a crust forms on the other side.

Step 6

Just when the fritters are nearly cooked, add half of 15g butter (if using) and let it melt – this is great for flavour but it’s optional. Keep the fritters covered so they stay warm, and cook the rest of the batter in the same way.

Step 7

Divide all the fritters between 4 plates, spoon on some soured cream, curl some smoked trout on top (50g per person, or you can use less if this is a starter) and sprinkle on some torn sprigs of dill. Serve with lemon wedges.

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