This is one of my favorite ways to use up leftover food. I usually put veggies from a previous meal in this, but today I had a small portion of spiced chickpeas with peppers so chucked that in.
Recipe is so easy:
Leftover food. You can put basically anything in this: potatoes, broccoli, peppers, tomatoes, cauliflower, peas – whatever you have. For this I added a couple of grated carrots but you could also use tinned sweetcorn.
Chop all veg up and put on a bowl.
For batter to make six palm-sized fritters:
Gram flour (about 6 tablespoons)
Glug oil
Paprika – tsp
Chilli powder – 1/2 tsp
Salt – tsp
Pepper -tsp
Cayenne pepper – 1/2 tsp
(Or make it more Indian in feel with garam masala / turmeric / cumin etc…)
Mix all dry ingredients then add oil. Now stir with a fork and add water until it makes a thick batter. Just add a bit at a time and keep stirring. When done add batter to veg and stir it all together thoroughly.
Heat oil frying pan (you need one with a lid). Turn heat to low. Put batter for 3x palm-sized fritters in the pan and put lid on. Cook for about 10mins flipping occasionally. Keep warm to one side and make the last three.
These are my favourite version of these yet. I served them with chipotle hot sauce & sliced green peppers from a jar that are in a briny/sour liquid. Salad is butter radicchio leaves & sweet tomatoes with a quick dressing of olive oil, apple cider vinegar & a touch of liquid sweetener.
If you use Indian spices then serve with mango chutney or lime pickle and maybe raita.
This meal is vegan / gluten free, and you even get a protein hot from the gram flour as it’s made from chickpeas.
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