Vegetarian Fritters
These flavour-packed take on a vegetarian fritter are so tasty that they will not last long! Taking some inspiration from Indian spices, enjoy these with some cooling yoghurt to balance out the heat of the curry flavours…. You could also interchange the sweet potato for potato for a different take.
INGREDIENTS
2 tsp ground turmeric
500g sweet potato, peeled and cubed
1/2 cup frozen peas
2 cloves garlic, minced
1/2 bunch coriander, chopped
2 tbsp lemon juice
1/2 cup chickpea flour
2 tsp ground cumin
1/2 tsp baking powder
Olive oil for frying
1 cup natural yoghurt (dairy or non-dairy)
1 tbs mint leaves
METHOD
Bring a med sauce pan of water to the boil. Add 1 tsp of turmeric and sweet potato. Cook for 5-8 mins or until just tender. Drain well and roughly mash. Adds peas, garlic, coriander, onion and lemon juice.
Combine flour, cumin, baking powder, remaining turmeric, salt & pepper in a bowl. Stir in sweet potato mixture.
Heat enough oil in fry pan. Form tablespoons of mixture into rough ‘balls’. Lower into oil, in batches and cook for 3-4 mins until golden. Remove with a slotted spoon and drain on paper towel.
Mix yoghurt and mint together in a small bowl. Serve with pakoras. But be quick…. they won’t last long! You’ve been warned 😉
Keen for more meat-free options – how about our Spicy Mexican Bean & Veg, our Sweet potato & Zucchini fritters, or what about our warming Vegetable Korma curry.
Anna & Em xo
