Vegetable Fritters with Green Chutney

Ingredients

• 200g waxy potatoes, scrubbed and coarsely grated

• 300g sweet potatoes, scrubbed and coarsely grated

• 200g carrots, scrubbed and coarsely grated

• 1 onion, coarsely grated

• 1 handful handful coriander, finely chopped

• 10g mint, leaves finely chopped

• 2 limes, 1 juiced, 1 cut into wedges

• 1 tbsp olive oil

• 2 large eggs

• 150g plain flour

• 4 tbsp milk

• 1½ tbsp medium curry powder

• 1 tbsp vegetable oil

• 300g cottage cheese (or soured cream), to serve (optional)

4 servings— with cottage cheese

Calories~563 kcal

Protein~24 g

Carbs~83 g

Fat~16 g

Fiber~11 g

Sugar~14 g

Total recipe

Calories~2,250 kcal

Protein~95 g

Carbs~330 g

Fat~65 g

Fiber~45 g

Sugar~55 g

Method

• Step 1

  Put the grated root veg and the onion into a large heatproof bowl and toss with a good pinch of salt. Microwave on high for 4 mins; set aside until cool enough to handle.

• Step 2

  For the chutney, mix the coriander and mint with the lime juice and olive oil; season. (Or whizz in a small blender until smooth.)

• Step 3

  For the batter, whisk the eggs, flour, milk and curry powder in a large mixing bowl until smooth.

• Step 4

  Tip the veg into a clean tea towel, then wring out as much water as possible. Stir into the batter.

• Step 5

  Preheat the oven to 140°C/120°C fan/gas 1. Heat 1 tsp vegetable oil in a large frying pan over a medium heat. Add 4 heaped tbsp of the veg mixture to the pan, pressing down to create loose disc shapes.

• Step 6

  Fry for 1½ mins on each side until crisp and golden. Remove to a lined baking tray and keep warm in the oven. Use the remaining batter to make 12 fritters in total, adding 1 tsp oil to the pan each time.

• Step 7

  Divide the fritters between 4 plates and serve with the green chutney and lime wedges, plus a dollop of cottage cheese or soured cream, if you like.