Beetroot fritters could be a meal on their own. They are also delicious with smoked fish.

400g beetroot, peeled and coarsely grated
1 large potato, peeled and coarsely grated
1 onion, peeled and coarsely grated
50g plain (or gram) flour
2 eggs
4 spring onions, finely chopped
Small handful of finely chopped dill (optional)
Salt and freshly ground black pepper
Olive oil

Finely chopped chives to garnish

Grate the potato and leave in a bowl of water. This not only stops it from turning brown but also reduces the starch content. Grate the beetroot and onion.

Strain the grated potato and put all the grated vegetables together in a clean cloth to ring out as much moisture as possible. Put into a bowl and add all the other ingredients. Season and mix.

Pour about 2cm depth of olive oil into a deep frying pan (or use a wok). Heat to medium high. Put about three tablespoons of the fritter mixture into one hand and form into a ball. Place in the oil and carry on making and cooking balls in batches. Turn each over after about three minutes so that they cook on both sides.

Serve hot, decorated with finely chopped chives. Crème fraîche, into which a teaspoon or two of finely grated horseradish (or bought horseradish sauce) has been added, is a good accompaniment as is dill and cucumber raita.