So I guess it wasn’t that hard to guess by the color what it was. So shiny and pink could only mean one thing: the fritter craze is back, and this time with a wonderful sweet and purple delight – a beetroot.
The beets are first baked to be soften while reducing liquids. They are grated and mixed with oats, almonds and seasoned with horseradish and lots of pepper to give a nice tangy edge to their natural sweetness.
2/3 cup oats, ground to powder
1/3 cup almonds, ground to powder
1 teaspoon grated horseradish
salt and pepper
Start with baking the beets in tin foil until they are soft. Around one and a half hours in 200 degrees. In some countries you can buy baked beets in vacuum in supermarkets. That could be used as an alternative if you are short in time. After they are ready, let them cool, peel and grate them through the large holes of your grater.
Grate the onion as well. Mix with the rest of the ingredients and mix well. With wet hands make nice and thick patties. Place on a baking tray covered with baking paper. Bake in 220 degrees (C) until firm, about 25 minutes.