Quick to make and full of flavour, these little beetroot fritters are versatile. Make them small, topped with crème fraiche and a sprig of dill, for an elegant starter.  For a more substantial lunch make them bigger and pair them with a can of tuna stirred through a bowl of mayo. Huge, and they are a perfect for a burger.

Ingredients

• 900 g beetroot, grated, salted with 2 tsp salt, and drained in a sieve over a bowl.
• 2 Tbsp olive oil
• 1 large brown onion, cut in half and sliced
• 1 tsp salt
• 1 tsp sugar
• 2 Tbsp balsamic vinegar
• 4 Tbsp cornflour
• 2 eggs, beaten

Method

1. Put the onions in a frying pan with the oil and salt and cook for 10 minutes until they start to brown. At this point sprinkle over the sugar, stir and allow to cook a bit longer to caremelise the sugars then pour in the balsamic vinegar. Allow this to boil away then take off the heat.
2. Meanwhile prepare the beetroot, grating it, salting it, and draining any excess liquid into a bowl. Squeeze the beetroot to remove as much moisture as you can. You should collect nearly two cups of the deep red liquid which you can drink with a squeeze of lemon. (Or make a cocktail with vodka and soda).
3. Put the beetroot into a large bowl. Toss the cornflour through then add the caremelised onions and toss again. Add the beaten eggs and mix thoroughly with your hands.
4. Place dollops into a hot pan and cook both sides until they are set.