Mixed veggie fritters with tomato relish

Veggie fritters are the perfect dish to serve as a snack to guests as a starter or to serve as a side to dish. They’re cheap to make, easy to cook and taste delicious. I was having trouble thinking of a recipe that would go along side this dish nicely and my dad suggested a tomato relish which makes complete sense! Crispy veggie fritters dipped in a spicy tomato relish, yummoooo!

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You will need:

Tomato relish

– 1 brown onion

– 2 cloves of garlic

 – 1 cup of tinned tomatoes

– 1 teaspoon of curry powder

– 1 teaspoon of mustard powder

– 1 teaspoon of brown sugar

– 1 teaspoon of vinegar

– pinch of salt and pepper

Mixed vegetable fritters 

– 3 large potatoes

– 1 zucchini

– 1 large sweet potato

– 3 tablespoons of apple sauce

– 2 tablespoons of plain flour

– salt and pepper

– olive oil

First we will start with the tomato relish. Begin with chopping up your onions and mincing the garlic, saute in olive oil until softened. Now add the tomatoes, brown sugar, vinegar and the spices. Bring to the boil and then reduce heat and leave to simmer. You now need to reduce the mix until it is quite thick, just keep on a low heat and continue to stir regularly for about 20 minutes.

Once the tomato chutney has thickened, leave to cool for a couple of minutes and then pour into a glass jar or container. Keep refrigerated.

To make the fritters, you need to peel, wash and grate all of the ingredients into a large bowl. As you put the ingredients into the bowl, you need to squeeze the grated veggies to get most of the water out of them, you’ll be surprised as to how much water there actually is in vegetables!

Now stir in the apple sauce, flour and salt and pepper. I also added some chia seed just for fun.

In a large non stick pan, heat up some olive oil and then add about 2 tablespoons of mixture onto the pan. make sure you spread the mix out until it forms a thin fritter otherwise they wont cook through. At first they might be a bit difficult to get the hang of as the may fall apart but if you ensure you pat them down well they shouldn’t. There isn’t really any time limit you can put on these so just cook until the centre is soft but the outside is crispy and golden brown.

*You can also cook the on the flat side of sandwich press*

Keep the cooked ones in a warm oven whilst you cook the others.

Once all done, serve with the relish & enjoy!

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