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Vegetable fritters with spiced coconut chickpeas
Fruit and vegetables
½
onion
, finely chopped
1
garlic
clove, crushed
½
lemon
or lime
2 tbsp chopped fresh
coriander
1
parsnip
, well-scrubbed, peeled and grated, peelings reserved (or any other root vegetable)
1
carrot
, peeled and grated (or any other root vegetable)
½
onion
, grated
Tins, packets and jars
400ml/14fl oz
coconut milk
(or use ¼ block coconut cream, melted in 200ml/7fl oz boiling water)
400g tin
chickpeas
, drained and rinsed (or any others tinned pulses, peas or beans)
1 tbsp
plain flour
(other any other flour such as self-raising, gram or rice)
Cooking ingredients
2 tbsp
vegetable oil
1 tsp curry powder (or any other Indian spices such as cumin, ground coriander or
chilli powder
)
1 tsp ground
cumin
1 tsp
paprika
salt and freshly ground
black pepper
1 tsp
garam masala
(or any other Indian spices such as cumin, ground coriander or chilli powder)
2 tbsp
vegetable oil
, plus extra for deep frying (or any other oil)
pinch
paprika
salt and freshly ground
black pepper
Dairy, eggs and chilled
1 free-range
egg yolk
Back to recipe
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