Indian spiced courgette chickpea fritters
Most people think of basil being the herb match for tomatoes, but mint works really well too.
You could also try other grated veg in this; grated squash in autumn or carrot in the winter months works well, served with a seasonal chutney instead of a fresh salsa.
Tip: basil's the obvious herb match for tomatoes, but mint works really well too.
Ingredients
- 4 courgettes (500g grated weight)
- 0.5 tsp salt
- 1 chilli, deseeded and finely chopped
- 3 spring onions, finely sliced
- 1 tbsp medium hot curry powder
- 1 tsp ginger, finely grated
- 3 tbsp coriander leaves, chopped
- 100 g gram (chickpea) flour
- 1 x 400g tin chickpeas, rinsed and drained, then lightly mashed with a fork
- 1 glug oil, for frying
- 0.5 pot plain yoghurt
- 1 lime or lemon, finely grated zest only
- 480 g tomatoes, chopped, seeds removed
- 0.5 cucumber, diced
- 1 small bunch of mint, leaves finely shredded
- 2 chillies, finely chopped
- 2 tbsp good oil for dressing
- 1 lime or lemon, juice only - adjust to taste
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 45 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Put a clean tea towel in a colander over a bowl. Tip in the grated courgettes. Wring the towel several times, to squeeze out as much moisture as you can.
- Tip the chickpeas into the bowl and lightly mash with a fork, so some are crushed and some whole. Add the courgettes, spring onion, chilli, coriander, gram flour, curry powder, ginger and salt and mix together well. Cover and chill for at least 30 minutes.
- Meanwhile, mix the zest from 1 lime into the yoghurt. Make the salsa: mix all the ingredients in a bowl, season and leave to stand.
- Roughly shape the courgette mixture into 8 balls, then flatten into patty shapes.
- Heat a layer of oil in a large non-stick frying pan. Fry for 3-4 mins on each side, until golden. Drain on kitchen paper.
- If cooking in batches, keep the cooked fritters warm in a low oven while you make the rest. Serve the fritters with a dollop of yoghurt and the salsa on the side.
Recipe and image courtesy of Riverford
You might also like:
Crispy shallot and basil fritters recipe
Monica Galetti's sweetcorn fritters with Greek yoghurt recipe