Fritters:
½ small onion, roughly chopped
1 ½ garlic cloves, crushed
2 teaspoons finely grated fresh ginger1 green chilli, seeded and chopped
small handful of coriander leaves
1 egg, separated
180g besan (chickpea flour)
1 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon sea salt
2 tablespoons Greek yoghurt
225 g frozen peas, defrosted
60 g baby English spinach leaves
2–3 tablespoons vegetable oil
Mint yoghurt sauce:
140g Greek yoghurt
1 tablespoon finely chopped mint
½ garlic clove, crushed
Simple carrot salad:
3 medium carrots, peeled and grated
1 tablespoon olive oil
1 tablespoon chopped coriander
pinch of sea salt
Method:
Preheat the oven to 160°C fan-forced and line a baking tray with baking paper. Put the onion, garlic, ginger, green chilli (if using), coriander and 1tbs of water in a small blender and blend to a smooth purée.
Whisk the egg white until firm peaks form. Put the besan in a large bowl and add the cumin, ground coriander and salt. Add the blended spice paste and the yoghurt. Then add 125ml of water and the egg yolk and combine to a smooth batter. Stir in the peas and spinach then fold in egg white.
Heat 2tbs of the vegetable oil in a large frying pan over a medium–high heat. Drop heaped tablespoonfuls of the batter into the pan (you can make eight large fritters or 16 small), then flatten slightly so they are about 10 cm in diameter for large or 5–6 cm for small, and cook for 3 minutes on each side until golden. Drain the fritters on paper towel, transfer them to the baking tray and finish cooking in the oven for 5 minutes. Use the remaining batter to cook more fritters, adding extra oil to the pan as necessary.
While the fritters are cooking, make a minted yoghurt sauce by combining all the ingredients in a bowl. Combine the carrot salad ingredients in another bowl. Serve the fritters accompanied by the yoghurt sauce and the carrot salad.