What to Cook: Spicy Vegetable Fritters with Lime Yoghurt Dip

Alex Hollywood’s Spicy Vegetable Fritters with Lime Yoghurt Dip

Use up any leftover veg for this recipe. I like to use squash, pepper, asparagus, new potatoes, onions and green beans, but you can also try aubergine, courgettes and even canned sweetcorn if it needs bulking out a little bit. It’s ready in minutes and is completely satisfying.

Serves 2

250g cooked vegetables
2 eggs, beaten
a small bunch of coriander, chopped (keep some to garnish)
1 tsp ground turmeric
1 tsp hot chilli sauce or chilli flakes
4 spring onions, chopped
2 heaped tbsp plain flour
salt and freshly ground black pepper
2-3 tbsp olive oil

For the lime yoghurt dip
150ml natural yoghurt
grated zest and juice of 1 lime

Chop up the cooked veg and place in a mixing bowl. Add the eggs, coriander, turmeric, chilli sauce, spring onions and flour. Season with salt and pepper. Mix well until you have a loose batter consistency.

Heat a little oil in a frying pan. When hot, fry spoonfuls of the mixture, pressing them down slightly for a couple of minutes on both sides.

Mix together the yoghurt, lime juice and zest. Season well.

Serve the fritters with a scattering of coriander leaves and the lime yoghurt. It’s as simple as that.

Extracted from Cooking Tonight by Alex Hollywood (Hodder & Stoughton, approx €29). ©Alex Hollywood. Photograph by Dan Jones.


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