Beetroot Fritters with Spicy Mango Chutney

Preheat the oven to 100C Fan/120C/Gas Mark 1 to keep the fritters warm between batches.

1. First take your bag of Florette beetroot and slice into thin rounds now slice the rounds into thin matchsticks. Now mix all of the prepped veggies including the beetroot and a 1/2 tsp of salt in a large bowl.
2. Now sift the plain flour and cayenne pepper into another bowl, whisk together the milk and eggs and gradually add the egg mix to the flour to make a batter.
3. Now combine the batter to the veg and again completely combine.
4. In a large frying pan heat x2 tbsp of rapeseed oil to a medium heat now with a large spoon take a good amount of the fritter mix and fry on each side for 3-4 minutes, place each fritter on a baking tray in the oven to keep warm.
5. Now mix all of the chutney ingredients together, season with a pinch of salt and the same of pepper.
6. To plate add the fritters and ribbons of cucumber to each plate and a good spoonful of the chutney over them.