Indian Vegetable Fritters

   

 

 Having finally got around to looking through a cookery book that was a Christmas gift, we spotted a recipe that caught our eye. 

As usual, we gathered all the ingredients together - although we substituted frozen chopped parsley for the chopped coriander the recipe lists.

We used:-

150g Gram Flour
1 large carrot, grated
1 medium brown onion, sliced thinly
60g frozen peas
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon garam masala
⅛ teaspoon ground turmeric
¼ teaspoon baking powder (gluten free - we used Dove's Farm)
⅙ cup chopped parsley
30ml water
vegetable oil for frying

The gram flour was weighed into a medium bowl and the carrot was grated into it.  Then the sliced onion, spices, peas, parsley, crushed garlic, baking powder and water were added to the bowl.

During this time, some vegetable oil was being heated in a small frying pan ready to cook the fritters a little later.

It was then a case of getting the mixture to combine fully.  This is quite a messy, hands on job, which Sous Chef J was happy to leave to me.

Once the mix had been encouraged to combine,  small amounts (about dessertspoonfuls) were formed into a patty and added to the ready-heated frying oil.

Having fried the fritters until were browned and cooked through they were drained on some kitchen paper.












Finally the fritters were ready to serve.  We ate this batch with a chicken tikka curry, mini poppadums and mango chutney.

Spicy Potato Wedges

When we are baking, we like to use the whole oven capacity, so we make a few dishes at the same time. This recipe is a great one to do as it's so easy. All that's needed are a few ingredients plus a non-stick baking tray and an already hot oven!

As is customary with our recipes... ingredients are kept to a minimum. Quantities are made up depending on how many we are feeding and the amount of potatoes that we have to use. This batch was made for three, to accompany the pastryless quiche we have blogged about before. So, sous chef J gathered the potatoes, oil, ground cumin, paprika and salt and pepper together. (Chilli flakes can also be added). The potatoes were cut into wedges, placed in a large bowl and had oil drizzled over them (liberally). They were then mixed well. Next, plenty of ground cumin, paprika and seasoning were added. Again, the potatoes were mixed to ensure an even coating of spices. This is the point where we sometimes add chilli flakes - great if you like a little extra zing!

After placing on a preheated non-stick baking tray, they were cooked in the oven at about 180ºC for 10-15 minutes when they were turned over quickly before being returned to the oven for another 10-15 minutes (or until cooked to your liking). This is what we ended up with.... ...delicious, crisp, spicy potato wedges.

We serve with tomato ketchup, salsa or avocado dip... they don't last long here.

This recipe is entered into our first online competition - please vote for us here Recipe Competition  MANY THANKS x