Travelling is all very well but coming home can bring on the blues! Just back from Bali, to a cold and drizzly winter, and keen to keep the balmy vibes going I light the incense and whip up a batch of these little bites of sunshine.
Makes 10-12
Ingredients
2 carrots, peeled, chopped roughly
1 small head broccoli, chopped roughly
5cm stem lemongrass, chopped fine
2 tbsps grated fresh ginger
2 kaffir lime leaves, de-stemmed and shredded
1 large clove garlic
1 chilli, de-seeded
2 tsp dried turmeric
½ tsp sea salt
1 large egg
1 heaped tbsp cornflour
Oil for shallow frying
For the chilli dipping sauce
1 tsp chopped fresh chilli (or pinch chilli flakes)
Squeeze lemon or lime juice – about 2 tbsps
½ tsp grated palm sugar (or brown sugar)
Pinch sea salt
Mix together and stir until sugar and salt are dissolved.
Cooking Instructions
1. Process carrot and broccoli in food processor until finely chopped. (If you don’t have a food processor, steam carrots until soft then mash and mix with finely chopped broccoli).
2. Mix in remaining ingredients (except oil) until combined to a wet mixture, not too sloppy and not too stiff.
3. Heat 2cm oil in a fry pan until medium-hot.
4. Shape mixture with a tablespoon and carefully drop into heated oil. Don’t crowd the pan, cook in batches. Cook until well-browned on one side and turn carefully. Repeat with remaining mixture. Set fritters aside to drain on paper towels.
5.Serve with chilli dipping sauce below.