This recipe appears in the soon to be printed Portable Lunches, which at this stage is only available as an ebook to the Insider Club. If you are not a member yet, there is really every reason to get yourself on board. We are getting ready to really add a lot of value to the Insiders, not that there isn’t plenty of that already.
This recipe is completely delicious as a lunch item, cold or hot, perfect for an after school snack as it delivers a LOT of vegies in one yummo hit and would also be perfect as a little bite with drinks pre dinner or on a grazing table. The Minted Yoghurt recipe is as easy as chopping mint, adding it to yoghurt with seasoning and lemon juice...but the full recipe does appear in Portable Lunches.
In the meantime, enjoy this one on us!! (And get ready to buy the book when it arrives in store!)
- 1 long red chili
- 3 spring onions
- 3 cloves garlic
- 1 carrot, roughly chopped
- 1 red capsicum, halved
- pumpkin, roughly chopped
- sweet potato, roughly chopped (Combined weight of all veggies needs to be 600g)
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp Pink Salt Flakes pink salt falkes BUY
- 1 cob fresh corn, kernels only
- 1 Tin chickpeas, drained and rinsed
- 1 egg
- 100 g flour, regular or gluten free
- Coconut - Oil coconut oil or mild olive oil for frying BUY
- fresh coriander leaves and minted yoghurt to serve
Place chilli, spring onions and garlic into TM bowl and chop 3 sec/speed 7.
Add carrot, capsicum, pumpkin and sweet potato and chop 5 sec/speed 5, or until all vegetables are evenly chopped.
Add all remaining fritter ingredients and mix 10 sec/Reverse/speed 4, using the spatula through the lid to assist.
Scrape sides of bowl and mix a further 5 sec/Reverse/speed 4 if required.
Heat a fry pan over medium heat. Add a generous tablespoon or two of coconut or olive oil and dollup heaped tablespoons of batter into the frypan, gently spreading out a little with the back of the spoon.
Fry the fritters 3-4 minutes per side until a deep golden colour. Only turn the fritters over (gently!) once a crust has formed on the first side.
Serve warm sprinkled with additional salt, fresh coriander and Minted Yoghurt.