Vegetable fritters with mint and mustard salsa
Time: 20 mins
Cost per serve: $3
1 carrot - shredded
Couple of smallish zucchini shredded
1/2 cup flour
1/2 cup ice water
3 cloves garlic - minced
1 tsp or more of black mustard seeds - or use black sesame seeds toasted
Salt and black pepper to season
Oil for shallow frying& + handy towels for draining
For the salsa -
2 tomatoes finely chopped
2 Tbsp finely sliced mint
Sprinkle of two of black mustard seeds
Zest and juice of a lemon
+ to serve
thick Greek yoghurt
Into a large bowl mix to combine carrots, zucchini, flour, water garlic and mustard seeds along with salt and pepper.
Heat 1cm or so of oil in a large frying pan over mod/high heat. Drop a tbsp of batter into the pan and flatten into rounds. Fry for 2 minutes of so on each side or until crispy and golden.
Drain on paper towel.
In a small bowl, mix together tomato, mint extra mustard seeds lemon juice and zest.. Plus more seasoning.
Serve vegetable fritters with a dollop of yoghurt and a spoonful of salsa along with a few salad greens.
(TX: 12 October 2011)