I wish we all had three day weekends. One night to recuperate from the long week we just had, one night to party hard and another to recover from the partying – in that order.
Don’t get me wrong, I love work, but three day weekends would make me a very happy bunny indeed. Speaking of bunnies…
In this week’s recipe, grated carrots, swede and sweet potatoes are bound together with nutty chickpea flour and spices to create these light and crispy fritters. Dip them in a spicy coriander and lime chutney and the flavours come alive.
I wanted these fritters to remain a beautiful orange colour, keeping the filling grated and not mashed. In order to do this, I blanched the whole carrots, swede and sweet potatoes for around 6 minutes, refreshed in iced water and then grated them. This way, the vegetables became bright coloured and part-cooked, yet still held their shape.
These would make a great starter as part of an Indian or international menu and are perfect for lunch or impressing dinner party guests. They can be shallow fried, then placed in a low oven for up to 30 minutes until you’re ready to serve them. If you don’t eat onions, omit them – I added them mainly for colour.
If you can’t get hold of swede, you can also try these with courgettes and if you’re feeling indulgent, some grated paneer would taste divine.
Fresh coriander stalks, lime zest and ginger bring beautiful fresh flavours to this dish, which are reflected in the coriander and lime chutney – it’s a fantastic pairing.
Carrot-munching rabbits don’t know what they’ve been missing out on all this time. This is where it’s at.
Carrot and Swede Fritters with Coriander and Lime Chutney
Ingredients for the Carrot and Swede Fritters
240g carrot, peeled (about 2 large carrots)
240g swede, peeled and halved (about 1 small swede)
120g sweet potato, peeled
2 tbsp finely chopped red onion
1 tbsp finely chopped coriander stalks
1 tsp lime zest
1 tsp minced ginger
1 tbsp lime juice
2 green chilli, finely chopped
5 tbsp plain flour
3 tbsp chickpea flour
2 tbsp fine cornmeal
1 tsp cornflour
½ tsp toasted cumin seeds
Pinch bicarbonate of soda
1 tsp salt
Oil to shallow fry
1. Place the whole carrots, halved swede and sweet potato in a pan and cover with boiling water from the kettle. Bring to a boil and simmer for 6 minutes. Drain and shock the vegetables in a bowl of iced water.
2. Grate the vegetables and squeeze all the water out of them (this is very important as your mixture cannot be runny).
3. Combine the grated vegetables with all of the ingredients for the fritters and bring together with your hands.
4. Form small fritters with the mixture and place on a cling film lined baking tray. Dust with some fine cornmeal, cover and place in the freezer for 30 minutes.
5. Heat about 1cm of oil in a frying pan. Place in a few fritters at a time, trying not to move them around too much. When lightly golden on one side, flip and cook the other side. Use the back of a fork to very gently press and flatten them to create craggy edges which will crisp up. When golden on the other side, place the fritters on a baking tray and put them in a preheated oven at 180°C for 15-20 minutes to cook through.
6. Serve with a coriander and lime chutney and a wedge of lime.
Ingredients for the Coriander and Lime Chutney
80g fresh coriander including stalks
4 hot green chillies
Juice and zest of 1 lime
1 ½ tsp sugar
½ tsp salt
1 clove garlic
1. Blend all of the ingredients in a food processor to create a fine puree. If you don’t have a food processor (I don’t have one), use a pestle and mortar and some elbow grease to pound it all to a pulp.
When you’re making your chutney, please try not to get any ‘chatta’ (splashes) in your eyes. I don’t want an inbox full of angry emails threatening legal action.