Zhoug Spiced Carrot Fritters
with Cilantro Tzatziki & Pea Shoots
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- 1 red beet, peeled
- 8 oz Yukon Gold potatoes, grated
- 3 carrots, peeled and grated
- 2 tsp zhoug seasoning
- 3 tbsp garbanzo bean flour
- ¼ cup Follow Your Heart® Soy-Free Vegenaise®
- 3 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
- ¼ oz fresh cilantro, leaves and tender stems roughly chopped
- 1 cucumber, diced (divided)
- 1 garlic clove, minced
- 1 lemon, juiced
- 1 oz pea shoots
- Salt and pepper*
- 2 tsp + 2 tbsp vegetable oil*
- 1 tbsp + 2 tsp olive oil*
- *Not included
- For full ingredient list, see Nutrition.
Preheat oven to 425°F. Place beet on a piece of foil, add a pinch of salt and 2 tsp olive oil, and wrap the foil around the beet. Roast until tender, 18 to 20 minutes. Let cool, dice the beet into small pieces, and add to a medium bowl.
Add potatoes to a medium bowl, sprinkle with salt, and let sit for 5 minutes. Squeeze potato to remove most of the liquid. Discard the liquid, wipe the bowl clean, and add potato, just 1¼ cups carrot, zhoug seasoning, garbanzo bean flour, just 3 tbsp Vegenaise, and a pinch of salt and pepper to the bowl. Stir to combine.
Add remaining Vegenaise, yogurt, cilantro, just half the cucumber, garlic, and a pinch of salt to a medium bowl and stir to combine.
Form the fritter mixture into 4 thin cakes. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Use a spatula to place fritters in the oil, and fry for 1 minute. Lower the heat to medium and cook another 2 to 3 minutes per side, until fritters are crispy. Transfer to a paper towel-lined plate and sprinkle with salt.
Add the remaining cucumber, lemon juice, a pinch of salt, and 1 tbsp olive oil to the bowl with the beet and toss to combine.
Divide the zhoug spiced carrot fritters between plates. Dollop with cilantro tzatziki. Top with beet-cucumber relish and pea shoots. Tuck in!