Beetroot, apple, rice flour/
polenta, eggs, cheddar, poppy
seeds, sesame seeds
Fritters are traditionally a sort of savoury doughnut, but thin like a pancake full of stuff, but like potato cakes - I like to make mine a bit thicker. Beetroot and apple are a fabulous and virtuous combination, and cheddar goes perfectly with both so this crispy yet juicy fritter with a melting centre makes and excellent vegetarian version of a burger, and by using rice flour or polenta it's great for those with intolerances too!.
1) Wash the beetroot and slice off the stalks and leaves. Roast in the oven for 30 minutes. Carefully peel the beetroot with the nick of a knife, then once it's cool, grate into a bowl.
2) Peel and core the apple, then grate the apple into the beetroot. Add the polenta/rice flour a little at a time along with the poppy and sesame seeds, until the mixture is a little more dry.
3) Whisk an egg and stir into the mixture.
4) Form a patty around a chunk of cheddar and drop onto a lightly oiled pan. Sizzle for 2-3 minutes on each side then serve, or bake in the oven for 5-8 minutes.