Curried Vegetable Fritters
Makes 6-8
Ingredients
3 carrots
EVOO 1-2 tablespoons
1 tablespoon curry powder
400g chick peas
1 cup spinach
1/4 cup Greek yoghurt, plus more to serve with patties.
1 cup soft breadcrumbs
Preparation
If necessary, make the breadcrumbs.
Peel and chop carrots and place in bowl. Blitz until finely grated. Remove from the bowl and squeeze as much liquid out as you can with your hands.
Add oil, and cook on 100C, speed 1-2 until grated carrot is cooked.
Add curry powder and cook a further 30 seconds on speed 2.
Add chick peas and cook a further 2 minutes, 100C, speed 3 as you want the chick peas to be partially smashed. If they aren't squish with the side of a spoon. You don't need them all squashed.
Add spinach, yoghurt and breadcrumbs. Mix well, speed 4, 30 or so seconds.
Remove and press into patties, set aside on a plate. Leave in the fridge to chill for 20-30 minutes.
Fry in a little EVOO for approx. 2 minutes each side.
Drain and serve with extra yoghurt.
I've adapted this from the magazine Recipes.
