Mild Indian vegetable fritters with minted yoghurt sauce and carrot salad

Mild Indian vegetable fritters with minted yoghurt sauce and carrot salad

By
From
Dinner Like A Boss
Makes
8 large fritters
Prep
25 mins
Cooking time
20 mins
Photographer
Benito Martin

I’ve suggested serving these fritters with a minted yoghurt sauce and a grated carrot salad. If your kids prefer things more simple, the fritters can be served accompanied by some raw carrots, cucumber batons and cherry tomatoes.

Ingredients

Quantity Ingredient
1/2 small onion, roughly chopped
1 1/2 garlic cloves, crushed, use the remaining half clove in the yoghurt sauce
2 teaspoons finely grated fresh ginger
1 green chilli, seeded and roughly chopped, optional
1 small handful coriander leaves
1 egg, separated
180g besan
1 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon sea salt
2 tablespoons greek-style yoghurt
225g frozen peas, defrosted
60g baby english spinach leaves, roughly chopped
2-3 tablespoons vegetable oil

Minted yoghurt sauce

Quantity Ingredient
140g greek-style yoghurt
1 tablespoon finely chopped mint
1/2 garlic clove, crushed

Simple carrot salad

Quantity Ingredient
3 medium carrots, peeled and coarsely grated
1 tablespoon olive oil
1 tablespoon coarsely chopped coriander
1 pinch sea salt

Method

  1. Preheat the oven to 170°C/160°C fan-forced and line a baking tray with baking paper. Put the onion, garlic, ginger, green chilli (if using), fresh coriander and 1 tablespoon of water in a small blender or spice grinder and blend to a smooth purée. Alternatively, very finely chop all the ingredients and combine, without adding water.
  2. Whisk the egg white until firm peaks just form. Put the besan in a large bowl and add the cumin, ground coriander and salt. Add the blended spice paste and the yoghurt. Then add 125 ml of water and the egg yolk and combine until you have a smooth batter. Stir in the peas and spinach. Then fold in the beaten egg white.
  3. Heat 2 tablespoons of the vegetable oil in a large frying pan over a medium–high heat. Drop heaped tablespoonfuls of the batter into the pan (you can make either eight large fritters or about 16 small), then flatten them slightly so they are about 10 cm in diameter for large or 5–6 cm for small, and cook for 3 minutes on each side until golden. Drain the fritters on paper towel, transfer them to the baking tray and finish cooking them in the oven for 5 minutes. Use the remaining batter to cook more fritters, adding extra oil to the pan as necessary.
  4. While the fritters are cooking, make the minted yoghurt sauce by combining all the ingredients in a bowl. Combine the carrot salad ingredients in another bowl – or prepare any other vegetables you want to serve with the fritters.
  5. Serve the fritters accompanied by the minted yoghurt sauce and the carrot salad.
Tags:
Family food
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