Herbed Beet Fritters with Lemon-Herb Cashew Cream

The next time you have extra beet roots hanging around, I highly recommend that you whip up these herb-filled beet fritters, topped with a bright (not to mention dairy free) lemon-herb cashew cream sauce. Once you’ve mastered this technique of making vegetable fritters, get creative and swap out the grated beets for other veggies like carrots, zucchini and kohlrabi. This 100% plant-based recipe makes for an awesome appetizer, a colorful veggie side, and can even serve as a vibrant vegetarian main dish. This recipe was adapted from one of my very favorite farmers + amazing cooks, Andrea Bemis, and her cookbook + blog Dishing Up the Dirt.


Herbed Beet Fritters with Lemon-Herb Cashew Cream

prep time: cook time: total time:


Herbed Beet Fritters
  • 2 cups shredded beets (from 2-3 beet roots)
  • 2 tablespoons minced mint
  • 2 tablespoons minced parsley
  • 2 tablespoons minced dill
  • 1/2 cup diced red onion
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/2 cup chickpea flour
  • 1/2 teaspoon cumin
  • 2 flax eggs (2 tablespoons ground flax stirred into 6 tablespoons water)
  • 3-4 tablespoons coconut oil
  • Flaky sea salt and minced fresh herbs, optional garnish
Cashew Cream
  • 1 cup raw cashews, soaked for 30 mins in boiling hot water
  • 1/2 cup water
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 2 cloves of garlic, minced
  • Kosher salt and freshly ground black pepper


  1. For the Cashew Cream Sauce: Drain and rinse the soaked cashews. Add them into a food processor along with with 1/2 cup water, lemon juice, oil, mint, parsley, dill, and garlic. Process until completely smooth and creamy. If the sauce seems too thick add a bit more water. Taste and add kosher salt and pepper to taste. 
  2. Make ahead the flax eggs for the Beet Fritters: Combine 2 tablespoons of ground flax in a small bowl with 6 tablespoons water. Whisk to combine and allow to thicken for 5-10 minutes in your fridge. 
  3. In a large bowl combine the grated beets, mint, parsley, dill, red onion, salt, chickpea flour, and cumin. Add the flax eggs and mix well. Taste and adjust seasoning as needed. 
  4. Heat a few tablespoons of coconut oil in a large non-stick skillet over medium-high heat. Scoop the beet mixture into roughly 1/4 cup portions and lightly flatten them into patties. Cook for 2-3 minutes per side, until golden brown. Cook the fritters in batches, adding more coconut oil to the skillet as needed. 
  5. Serve with a dollop of the Cashew Cream Sauce, a pinch of flaky sea salt, and a sprinkling of fresh herbs.
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