Sunday, September 09, 2007

Indian style fritters with coconut rice and raita

I love spicy fritters - they are such a great way to hoover up whatever is looking a little on the sad side in the vegetable drawer. So, if you don't have peas or cauli, then use whatever is on hand. Got carrot - grate it up and chuck it in! Zucchini is good when grated, too. Oh, and if you make them as spicy as I have, trust me - the raita is a MUST.

Indian style fritters

1/2 cauliflower, cut into florets
1 cups frozen peas
3/4 cup plain flour
2 eggs, lighly beaten
1 teaspoon tumeric
1 tablespoon chilli powder
1/2 teaspoon cumin
2 tablespoons fresh coriander
vegetable oil, to fry

1 - Bring a large pot of salted water to the boil. Add the cauliflower and cook for 3 - 4 minutes. Add the peas, and cook for another 3 minutes. When cauliflower is tender, drain. Put the vegies in a bowl and roughly mash them.

2 - Add the flour, eggs, tumeric, chilli, cumin and coriander to the bowl, and mix to combine.

3 - Heat a couple of drops of oil in a non-stick pan over a medium-high heat. Place tablespoons of the mixture down, and cook for 2 minutes. Flip the fritter over and cook for 2 minutes more, or until cooked through. Keep warm in the oven until all the mixture is used, then serve with coconut rice and raita.

Coconut rice

3 cups jasmine rice, rinsed until water runs clear
400 ml tin coconut milk

Place all ingredients in a saucepan over a high heat. Bring to the boil, then turn heat down and simmer, covered, for 8 - 10 minutes, or until rice is al dente. Leave for 5 minutes, then fluff rice with a fork. Serve.


1 cup natural yoghurt
1 small Lebanese cucumber, peeled and seeded, and finely chopped
1/3 cup mint leaves, roughly chopped

Mix all ingredients together in bowl, and then serve. Season if desired.

1 comment:

  1. Just wanted to let you know that my husband loved this so much he wants me to make it weekly. :) I cut back on the spices with his and added lots of spinach, but the recipe worked out perfectly!