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.
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.