Cooked - Indian Spiced Courgette And Chickpea Fritters With Tomato, Cucumber And Mint Salsa

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Indian Spiced Courgette And Chickpea Fritters With Tomato, Cucumber And Mint Salsa

6.0

4 courgettes (500g grated weight)

½ tsp salt

1 chilli, deseeded and finely chopped

3 spring onions, finely sliced

1 tbsp medium hot curry powder

1 tsp fresh ginger, finely grated

3 tbsp coriander leaves, chopped

100g gram (chickpea) flour

1 tin chickpeas, rinsed and drained, then lightly mashed with a fork, so some are crushed and some whole

Oil for frying, e.g. vegetable or sunflower

Finely grated zest of 1 lime or lemon

½ pot plain yogurt

480g punnet tomatoes, chopped, seeds removed

1 mini cucumber or ½ a large one, diced

Small bunch of mint, leaves finely shredded

2 chillies, finely chopped

2 tbsp olive oil for dressing

Juice of ½ lime or lemon, more to taste

Salt and pepper

Put a clean tea towel in a colander over a bowl. Tip in the grated courgettes. Wring the towel several times, to squeeze out as much moisture as you can. Wash and dry the bowl and tip the courgettes back in.
Add the chopped chilli, spring onion, curry powder, ginger, coriander, gram flour and chickpeas.
Mix together well, cover and chill for at least 30 minutes.
Meanwhile, mix the zest from 1 lime into the yogurt.
Mix all the ingredients in a bowl, season and leave to stand.
Roughly shape the courgette mixture into 8 balls, then flatten into patty shapes. Heat a layer of oil in a large non-stick frying pan. Fry for 3-4 minutes on each side, until golden. Serve with a dollop of citrussy yogurt and the salsa on the side.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🧇Fritters

Cuisine🇮🇳Indian

Occasions📆Everyday🎊Party

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 96 weeks ago

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