Spicy Indian Fritters

Ideal for a party! These spicy, gluten-free, vegan fritters go beautifully with Chef Matt Yurko’s Mango Chutney. They make an awesome burger-style fritter and, they freeze well too.

This recipe and will make about 60 medium sized fritters. 

Ingredients

550g grated Carrot
1 tbsp Turmeric Paste 
30g freshly minced Ginger
50g minced Garlic
2 finely diced Onions
2tbsp Garam Masala
2 tbsp Mild Curry Powder
½ tsp freshly ground Black Pepper
1tbsp Salt
2tsp ground Cumin
4 cups Besan flour
2.5 cups Water
300g tinned Bamboo Shoots
½ bunch chopped Coriander 
½ bunch finely sliced Spring Onion 
2tsp Baking Powder

Method

Combine all ingredients thoroughly in a large bowl.  Take a tablespoon full with damp hands and shape into rounded patties. Cook on a flat grill or frying pan over a medium heat with vegetable oil.  Colour should be slightly golden.  

To serve, blob on a little mango jam or raita and garnish with herbs and sesame seeds.