Potato and Chilli Fritters
Serving: 6
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Directions
- Pre-heat the oven to 190°C/370°F.
- Grate the potatoes, fennel, onion and garlic and place in a bowl.
- Add the chickpea flour, chilli powder, black pepper and egg to the grated vegetables. Season well with salt and freshly ground black pepper.
- Shape the mixture into rustic balls.
- Working in batches, deep fry the fritters in a pot of 165°C/330°F vegetable oil for 15- 20 minutes or until golden and cooked through. Place the fritters on paper towels to soak up the excess oil and season with salt.
- For the curried aubergine dip, roast the aubergines in the pre-heated oven for about 15 minutes or until soft.
- Heat a few tablespoons of olive oil in frying pan over a medium-high heat and sauté the onions and garlic until soft and translucent. Reduce the heat to low, add the turmeric and curry powder and cook for about 10-15 minutes.
- Peel the skins off the aubergines, stir into the onion mixture and cook for 10 minutes on a medium heat.
- Place the aubergine mixture in a food processor/blender and blend on high speed for 5 minutes, slowly adding the olive oil until the dip thickens. Season to taste with salt.
- Serve the crunchy potato and chilli fritters with the curried aubergine dip.
Ingredients
- 6 small potatoes, grated
- 1 fennel bulb, grated
- 1 onion, grated
- 1tsp garlic flakes
- 80g chickpea flour
- 5 tsp olive oil
- 1 tsp garlic flakes
- 1 tsp chilli powder
- 1 tsp black pepper
- 2 sprigs rosemary
- 1 egg
- Vegetable oil, for frying
- <h3>Curried aubergine dip:</h3>
- 3 aubergines
- 1/2 onion, roughly chopped
- 1 garlic clove, roughly chopped
- 50ml olive oil
- 1/2 tsp turmeric
- 2 Tbsp curry powder
- Salt