Make the tzatziki first. Grate the cucumber. Place it in a clean cloth, twist and squeeze like crazy to remove as much liquid as possible. (If you don’t, your tzatziki will be thin and watery instead of thick and creamy.) Mix the cucumber with the yoghurt, garlic, dill, and mint. A pinch of salt and a grinding of black pepper and you’re done. Place it in the fridge to give the flavours time to get to know each other.
Roast the coriander and cumin seeds in a dry pan for a minute or two. As soon as you can smell the spices, they’re ready to come off the heat. Crush them in a pestle and mortar. (Whole spices you roast and grind yourself are just so much better, but if you only have pre-ground spices, use them.)
Grate the carrot and beetroot (use the coarse side of the grater) and add them to the spices, chilli, quarter teaspoon salt, egg and flour. Mix and shape into patties. Fry in olive oil until cooked through and crisp on the outside.
Serve immediately with the cold tzatziki. The contrast in texture and temperature is just lovely. I love serving mine with watercress kissed with lemon, a drizzle of olive oil, salt and pepper. I add nasturtium petals (nicked from the side of the road) just for the pretty. It’s summer on a plate!