CURRIED COURGETTE FRITTERS w/ TAMARIND SATAY
CURRIED COURGETTE FRITTERS w/ TAMARIND SATAY
Another recipe born out of a few things in the house along with a nicely stocked larder of spices. I really love this recipe, so fun also very flexible for different flavour profiles, fun to make with kids and of course you can make them with simple flavours too. Finger food that can be dunked into a sauce and Im sold. These would even work a vegan burger too.
Serves 3 - Fritters yields 6
2 courgettes (grated)
1 cups chickpea flour
1 teaspoon coriander powder
2 teaspoons cumin
2 teaspoons curry powder
2 teaspoons turmeric
1 garlic clove (minced)
2 eggs
2 teaspoons himalayan salt
2 teaspoons baking powder
2 tablespoons rapeseed oil (frying)
Optional pan ingredients
1 teaspoon mustard seeds
1 teaspoon cumin seeds
6 curry leaves
Tamarind Satay
4 tablespoons tamarind chutney
6 tablespoons peanut butter
2 tablespoons tamarind chutney
3 tablespoons agave OR honey (none vegan)
4 tablespoons coconut amino acids
2 teaspoons sesame
juice of half an orange
juice of 1 lime
pinch himalayan salt
Serving Suggestions
Asian style salad, rice noodles, lettuce cups
Method
Grate the courgettes into large bowl lined with a tea towel then pull all edges in and twist the towel so you can squeeze out excess water from the courgettes into the bowl. You can keep the left over courgette juices back for a dressing or drink it straight down! Add courgette and ingredients to a bowl and mix through thoroughly.
Get a frying pan on medium heat, add some rapeseed oil. Make the mix into a ball in your hand then press it down a little to make a burger style patty then add to the pan, fry on each side until golden about 5 mins each side. For the last 2 minutes add the optional pan ingredients above for extra flavour.
For the dipping sauce add all of your ingredients to a blender and wizz up, for a couple of minutes.
TIP
If you don’t have the tamarind this recipe still works lovely as a satay sauce.