Ready, Set, Cook Veggie Fritters With Minted Yoghurt

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (310 g) can whole sweet corn
• 1 zucchini, grated (about 150g)
• 1 small onion, very finely chopped
• 1 small red pepper, very finely diced
• 2 tablespoons pine nuts, toasted (i use a dry pan and shake them over a low heat until they begin to go golden)
• 2 tablespoons finely chopped fresh mint
• 3/4 cup all-purpose flour
• 2 eggs
• plenty fresh ground black pepper
• salt
• 1/4 cup vegetable oil
• 1 teaspoon cumin seed, toasted, then lightly crushed (i do these in a dry pan, over low heat for a couple of minutes, until they release their fragrance)
• 200 ml natural yoghurt
• 2 tablespoons chopped fresh mint
• 1 pinch red chili powder (optional)

Recipe

• 1 mix all the fritter ingredients together in a large bowl.
• 2 heat the oil in a large pan over medium to hot heat.
• 3 drop heaped tablespoons of mixture into the hot oil, and flatten the fritters a little.
• 4 cook for about 5 minutes, then turn over carefully and repeat for a further 5 minutes or until cooked through.
• 5 drain on absorbent paper, and keep them warm whilst you cook any remaining fritters.
• 6 serve with the minted yoghurt on the side.
• 7 minted yoghurt: mix all the ingredients together and serve in a small bowl alongside the fritters.