Introduction
Discover a delightful and healthy snack with these crispy vegetable fritters, also known as bhaji bites. Packed with nutritious veggies and bursting with flavor from aromatic curry paste and fresh mint, these fritters are perfect for serving as an appetizer or a light meal. Paired with a refreshing minty yoghurt dip, they are sure to impress your family and guests.
Detailed Ingredients with measures
2 small red onions (200g)
2 large carrots (200g)
200g green beans
200g sweetheart cabbage
1 lemon
2 heaped tablespoons curry paste
200g plain flour
Vegetable oil, for frying
½ a bunch of fresh mint (15g)
200g natural yoghurt
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 18 fritters
Method
1. Peel the onions, and trim the carrots, beans, and cabbage. Finely shred all the vegetables using a food processor, box grater, or sharp knife.
2. Finely grate the lemon zest and set it aside.
3. Place the shredded vegetables in a large bowl. Add the curry paste, the juice of half the lemon, and a pinch of sea salt and black pepper. Mix thoroughly.
4. Add the flour to the vegetable mixture and combine until a thick batter forms that holds together.
5. With wet hands, shape the mixture into 18 tablespoon-sized fritters, forming them into kofte shapes.
6. Pour 1cm of vegetable oil into a large, heavy-bottomed frying pan and heat over medium heat. Once hot, fry the fritters for 5 to 8 minutes, turning them until all sides are golden and crisp. Drain on kitchen paper. You may need to work in batches.
7. While the fritters are frying, pick the large mint leaves and place them in a pestle and mortar, reserving a few small leaves for garnish. Crush the mint into a paste.
8. Mix the mint paste with the yoghurt and a good squeeze of lemon juice. Season to taste.
9. Serve the bhaji bites with the minty yoghurt dip, and sprinkle over the reserved lemon zest and mint leaves.
Top Tip: To make these gluten-free, substitute the plain flour with gram flour (chickpea flour).
Vegan Option: Replace the natural yoghurt with your preferred plant-based alternative.
Detailed Directions and Instructions
Step 1: Prepare the Vegetables
Peel the onions, and trim the carrots, green beans, and sweetheart cabbage. Finely shred all the vegetables using a food processor, box grater, or sharp knife.
Step 2: Zest the Lemon
Finely grate the lemon zest and set it aside for later use.
Step 3: Combine Ingredients
In a large bowl, place the shredded vegetables. Add the curry paste, the juice of half the lemon, and a pinch of sea salt and black pepper. Mix the ingredients thoroughly until well combined.
Step 4: Create the Batter
Add the plain flour to the vegetable mixture and combine until a thick batter forms that holds together well.
Step 5: Shape the Fritters
With wet hands, shape the mixture into 18 tablespoon-sized fritters, forming them into kofte shapes.
Step 6: Fry the Fritters
Pour 1cm of vegetable oil into a large, heavy-bottomed frying pan and heat it over medium heat. Once the oil is hot, carefully fry the fritters for 5 to 8 minutes, turning them occasionally to ensure all sides are golden and crisp. Once cooked, drain them on kitchen paper. You may need to fry them in batches.
Step 7: Prepare the Mint Yoghurt
While the fritters are frying, pick the large mint leaves and place them in a pestle and mortar; reserve a few small leaves for garnish. Crush the mint leaves into a paste.
Step 8: Mix the Dipping Sauce
Combine the mint paste with the natural yoghurt and add a good squeeze of lemon juice. Season the mixture to taste as desired.
Step 9: Serve the Dish
Serve the bhaji bites hot with the minty yoghurt dip. Garnish with the reserved lemon zest and mint leaves for added flavor and presentation.
Notes
Top Tip
To make these fritters gluten-free, substitute the plain flour with gram flour (chickpea flour).
Vegan Option
For a vegan alternative, replace the natural yoghurt with your preferred plant-based yoghurt.
Cook techniques
Shredding Vegetables
Finely shred the vegetables such as onions, carrots, green beans, and cabbage using a food processor, box grater, or a sharp knife. This helps the vegetables to combine well and cook evenly in the fritters.
Mixing Ingredients
Combine the shredded vegetables with curry paste, lemon juice, and seasoning in a large bowl. Ensure thorough mixing for an even distribution of flavors.
Forming Fritters
Wet your hands to shape the vegetable mixture into tablespoon-sized fritters. Form them into kofte shapes for even cooking and appealing presentation.
Frying
Heat vegetable oil in a heavy-bottomed frying pan over medium heat. Fry the fritters for 5 to 8 minutes, turning them until all sides are golden and crisp. This method ensures that the fritters are cooked thoroughly while achieving a crispy texture.
Mincing Mint
Use a pestle and mortar to crush the mint leaves into a paste. This step releases the essential oils and enhances the flavor of the mint, creating a rich dip.
Mixing Yoghurt Dip
Combine the crushed mint with natural yoghurt and add a squeeze of lemon juice. Season to taste for a refreshing dip that complements the fritters perfectly.
FAQ
Can I use frozen vegetables for this recipe?
While fresh vegetables are recommended for texture and flavor, you can use frozen vegetables. Just ensure to thaw and drain excess moisture.
What can I use instead of curry paste?
If you don’t have curry paste, you can make a spice mix using curry powder, garlic powder, and a splash of olive oil as an alternative.
How long can I store leftover fritters?
Leftover fritters can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven to retain crispiness.
Is there a nut-free yogurt option?
Yes, you can use soy-based or coconut-based yoghurts that are labeled nut-free as a substitute for natural yoghurt.
Can I bake these fritters instead of frying?
Yes, you can bake the fritters at 200°C (400°F) for about 20 minutes, flipping halfway through, for a healthier alternative.
Conclusion
These crispy vegetable fritters are a delightful way to enjoy a medley of fresh produce. The combination of vibrant vegetables, aromatic curry paste, and a refreshing minty yoghurt dip makes for a delicious snack or side dish. Whether served as appetizers or part of a main meal, they are sure to please a crowd. Experimenting with spices and additional ingredients can elevate the flavor even further.
More recipes suggestions and combination
Sweet Potato and Spinach Fritters
Combine grated sweet potatoes and chopped spinach with a similar onion and flour base for a different flavor profile.
Chickpea and Zucchini Fritters
Use mashed chickpeas and shredded zucchini, replacing the curry paste with spices like cumin and coriander for a Mediterranean twist.
Cauliflower and Chickpea Cakes
Blend cauliflower florets and chickpeas with a hint of turmeric and garlic, then form into patties for a hearty vegetarian dish.
Mixed Vegetable Pakoras
Incorporate a mix of seasonal vegetables, such as potatoes and bell peppers, into a spiced batter and deep fry until golden for a classic Indian snack.
Curried Lentil and Potato Fritters
Mash boiled potatoes and mix with cooked lentils and spices to create a filling fritter option that’s both satisfying and nutritious.
