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 Flour1 large carrot, grated1 medium brown onion, sliced thinly60g frozen peas1 clove garlic, crushed½ teaspoon ground cumin½ teaspoon garam masala⅛ teaspoon ground turmeric¼ teaspoon baking powder (gluten free - we used Dove's Farm)⅙ cup chopped parsley30ml watervegetable 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.
We gathered the ingredients and prepared them for cooking. To do this, the kale was washed and sliced and the garlic and chilli were chopped.
Next, some oil was placed in a frying pan and heated before adding the garlic and chilli.
