3 medium beets peeled and shredded
3 leeks trimmed, cleaned and thinly sliced
1/4 cup garbanzo bean flour or use all purpose flour
1 egg well beaten
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp yellow mustard seed
1 tsp salt
1 tsp freshly cracked black pepper
olive oil for frying
for the sauce
1/2 cup yogurt
juice of 1/2 lemon
Toss the shredded beets, leeks, egg, flour, spices, and salt and pepper together in a bowl. Blend the yogurt and lemon to make the sauce. Coat the bottom of a cast iron or other heavy skillet with olive oil. When the oil is hot, drop tablespoons of the beet mixture into the pan, flattening them out into rounds. You should hear a strong sizzle when the mixture hits the pan, or your oil isn't hot enough. Cook until golden and tender, about 3 minutes per side. Drain on paper towels and serve hot with the lemon yogurt.