Curried Vegetable Fritters
These delicious vegetable fritters are even better than your local Indian takeaway!
Ingredients
300g packet fresh Coles Microwaveable Broccoli & Cauliflower Rice
200g packet fresh shredded carrot
1 onion, finely chopped
3 cloves garlic, crushed
1 cup chickpea flour
1 teaspoon garam masala
1 teaspoon mild curry powder
Vegetable oil, for shallow frying
Mango chutney, Greek yoghurt and mixed salad leaves, to serve
Method
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Place rice, carrot, onion and garlic in a large bowl. Toss to combine. Add flour, garam masala and curry powder. Season with salt and pepper. Mix well. Add 1 cup cold water. Stir until well combined.
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Heat enough oil in a large, deep, non-stick frying pan over a medium heat, to shallow-fry. Carefully add ¼ cup of mixture. Shape into a fritter. Repeat to make three more fritters.
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Fry for about 2 minutes on each side, or until golden brown. Remove fritters with a slotted spoon. Drain on absorbent kitchen paper. Repeat with remaining mixture to make 16 fritters in total.
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Serve with chutney, yoghurt and salad leaves.
TIP! To make your own broccoli and cauliflower rice, trim stalks from ½ cauliflower (375g) and 375g head of broccoli. Pulse in a food processor until coarsely chopped. We used McKenzie’s Chick Pea flour.
