Zhoug Spiced Carrot Fritters

Preheat oven to 425°F. Place beet on a piece of foil, add a pinch of salt and 2 tsp olive oil, and wrap the foil around the beet. Roast until tender, 18 to 20 minutes. Let cool, dice the beet into small pieces, and add to a medium bowl.

Add potatoes to a medium bowl, sprinkle with salt, and let sit for 5 minutes. Squeeze potato to remove most of the liquid. Discard the liquid, wipe the bowl clean, and add potato, just 1¼ cups carrot, zhoug seasoning, garbanzo bean flour, just 3 tbsp Vegenaise, and a pinch of salt and pepper to the bowl. Stir to combine.

Add remaining Vegenaise, yogurt, cilantro, just half the cucumber, garlic, and a pinch of salt to a medium bowl and stir to combine.

Form the fritter mixture into 4 thin cakes. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Use a spatula to place fritters in the oil, and fry for 1 minute. Lower the heat to medium and cook another 2 to 3 minutes per side, until fritters are crispy. Transfer to a paper towel-lined plate and sprinkle with salt.

Add the remaining cucumber, lemon juice, a pinch of salt, and 1 tbsp olive oil to the bowl with the beet and toss to combine.

Divide the zhoug spiced carrot fritters between plates. Dollop with cilantro tzatziki. Top with beet-cucumber relish and pea shoots. Tuck in!