These fragrant are delicately spiced with cumin and coriander. Bring to the table on a platter for people to pick their favourite flavour and colour and dip into the cooling cucumber raita.
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- Yields:
- 8 serving(s)
- Prep Time:
- 1 hr
- Cook Time:
- 35 mins
- Total Time:
- 1 hr 35 mins
- Cal/Serv:
- 201
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Ingredients
For the raita
- 150 g
natural yogurt
- 1/3
cucumber, coarsely grated
-
small handful mint, leaves picked and finely chopped
-
small handful coriander, leaves picked and finely chopped
For the fritters
- 300 g
courgette(s), trimmed
- 325 g
carrot(s), peeled
- 250 g
raw beetroot, washed and peeled
- 100 g
shredded kale (woody stems discarded)
- 4
large eggs
- 150 g
self-raising flour
- 2 tbsp.
milk
- 1 tsp.
ground cumin
- 1 tsp.
ground coriander
- 1/2
onion, finely chopped
-
vegetable oil, to fry
- 2
lemons, cut into wedges, to serve
Directions
-
- Step 1For the raita, mix all the ingredients in a serving bowl with some seasoning. Cover and chill until needed.
- Step 2For the fritters, coarsely grate the courgette(s), carrot(s) and beetroot (see GH Tip) and put each in separate bowls.
- Step 3Cook the kale in boiling water for 2min; drain then run under cold water to cool completely. Drain again. Empty on to the centre of a clean tea towel and top with the grated courgettes. Wrap up and firmly squeeze over the sink to remove all excess liquid. Return to the courgette bowl.
- Step 4In a large jug whisk the eggs, flour, milk, spices and plenty of seasoning, until combined. Divide chopped onion between the 3 veg bowls, followed by the batter, and mix each well.
- Step 5Heat 1-2tbsp oil in a large, non-stick frying pan over medium heat. Cooking in batches, add spoonfuls of the courgette and kale batter to the pan, spreading each a little with the back of the spoon so they are about 5-6cm across. Cook for 2-3min per side, or until golden. Transfer to a plate, cover and keep warm. Repeat cooking until you have used all the batters (using the carrot batter next, then the beetroot), adding a little oil as needed.
- Step 6Pile the fritters on a serving platter with the lemon wedges for squeezing over and serve with the raita.
GET AHEAD: Make raita and cook fritters up to a day ahead; cool, cover and chill. To serve, preheat oven to 220°C (200°C fan) mark 7, and reheat fritters on a large baking tray for 8min, or until piping hot.
GH TIP: A food processor with a wide shredding blade will make quick work of grating the veg.
Per serving:
- Calories: 201
- Protein: 9g
- Fat: 7g
- Saturates: 1g
- Carbs: 23g
- Total sugars: 9g
- Fibre: 4g
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