Spicy Vegetable Fritters with Lime Yogurt Dip

by Alex Hollywood


"Use up any leftover veg for this recipe.  I like to use squash, pepper, asparagus, new potatoes, onions and green beans but you can also try aubergine, courgettes and even canned sweetcorn if it needs bulking out a little bit.  It's ready in minutes and is completely satisfying."



Credit: Alex Hollywood. Recipe taken from Cooking Tonight by Alex Hollywood (Hodder & Stoughton £25) 

Serves: 2

Ingredients

  • 250g cooked vegetables
  • 2 eggs, beaten
  • a small bunch of coriander, chopped (keep some to garnish)
  • 1 tsp ground turmeric
  • 1 tsp hot chilli sauce or chilli flakes
  • 4 spring onions, chopped
  • 2 heaped tbsp plain flour
  • salt and freshly ground black pepper
  • 2-3 tbsp olive oil
  • For the lime yogurt dip:
  • 150ml natural yoghurt
  • grated zest and juice of 1 lime

Method

  1. Chop up the cooked veg and place in a mixing bowl. Add the eggs, coriander, turmeric, chilli sauce, spring onions and flour. Season with salt and pepper. Mix well until you have a loose batter consistency.
  2. Heat a little oil in a frying pan. When hot fry spoonfuls of the mixture pressing them down slightly for a couple of minutes on both sides.
  3. Mix together the yogurt, lime juice and zest. Season well.
  4. Serve the fritters with a scattering of coriander leaves and the lime yogurt. It’s as simple as that.

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