Mel Christensen

Mel Christensen

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Tandoori Vegetable Fritters

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Tandoori Vegetable Fritters

*Gluten Free, Nut Free, Vegetarian & Dairy Free (*omit yogurt dipping sauce)

Ingredients:

  • 250g cauliflower, cut small.
  • 250g broccoli pieces, cut small.
  • 150g grated zucchini, grated and squeezed dry
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 3 Tbsp Tandoori Curry Paste (additive free) – or preferred curry paste
  • ¼ cup chopped fresh coriander – stems and leaves
  • ¼ cup chopped fresh Vietnamese mint leaves
  • ½ (80g) cup besan (chick pea) flour
  • ½ cup psyllium husks (or rice flour)
  • ½ tsp sea salt (or to taste)
  • 4 eggs, lightly beaten
  • 2 tbsp rice bran oil

Yogurt Dipping Sauce:

  • 1 cup plain Greek yogurt
  • Juice & rind of ½ a lemon
  • 1/2 teaspoon minced garlic
  • 2 teaspoons extra virgin olive oil
  • 1/4 teaspoon sea salt
  • Pinch of freshly ground black pepper
  • 1 cup coriander leaves (plus extra for garnish)

Method:

  1. Steam your broccoli and cauliflower until very soft. (I just use the microwave but use your preferred method.)
  2. In a heavy based pan sauté your onions and garlic.  Add curry paste and stir fry for a few seconds or until fragrant. Stir through your chopped steamed vegetables, zucchini. Remove from the heat and set aside.
  3. In a separate bowl place the flour, psyllium husks and salt. Add the vegetable mix along with the chopped herbs and eggs and combine well to form your batter. For best results, allow mixture to rest in the fridge for 30 minutes or so.
  4. Heat a large, heavy based pan with a little rice bran oil. Using a large dessert spoon drop uniform sized scoops of the mixture into the pan (A non-stick pan is best as it means you can get away wioth using minimal amounts of oil.  Press them firmly and use your dessert spoon to presss around the sides to ensure they keep an nice tidy shape.
  5.  Let them turn golden brown then flip.  Remove to a tray lines with paper towel and keep warm in a very slow oven (About 120C).
  6. Serve with the yoghurt dipping sauce on the side and garnish with more coriander leaves and some lemon or lime wedges.  You can make mini ones for entertaining too.  Great finger food!

Yogurt Dipping Sauce:

Place all the ingredients in a bowl and stir. Season to taste.