Bring the water to the boil in a saucepan and add 1 teaspoon of salt.

Peel the beetroot and potatoes and cut them into pieces about 1 cm in size. Add them to the boiling salted water and cook for 15–20 minutes until tender.

Then drain, leave to cool slightly and mash in the saucepan using a potato masher.

Peel the onion and ginger and chop them finely together with the hazelnuts and coriander. Add to the beetroot and potato mixture along with the peas, chickpea flour, spices, 1 teaspoon of salt and the pepper, and mix everything together well. With damp hands, shape the mixture into balls and flatten them slightly (makes approx. 20 pieces).

Heat the oil in a frying pan and fry the beetroot cutlets until golden brown. Drain off any excess oil on kitchen paper before serving.