Spicy Vegetable Fritters with Lime Yogurt Dip

by Alex Hollywood

"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."

Credit: Alex Hollywood. Recipe taken from Cooking Tonight by Alex Hollywood (Hodder & Stoughton £25) 

Serves 2

Ingredients

• 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 yogurt dip:
• 150ml natural yoghurt
• grated zest and juice of 1 lime

Method

1. 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.
2. 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.
3. Mix together the yogurt, lime juice and zest. Season well.
4. Serve the fritters with a scattering of coriander leaves and the lime yogurt. It’s as simple as that.