Vegetable fritters with spiced coconut chickpeas

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2


By Matt Tebbutt
From Saturday Kitchen


For the spiced coconut chickpeas

  • 2 tbsp vegetable oil
  • ½ onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp curry powder (or any other Indian spices such as cumin, ground coriander or chilli powder)
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 400ml/14fl oz coconut milk (or use ¼ block coconut cream, melted in 200ml/7fl oz boiling water)
  • 400g tin chickpeas, drained and rinsed (or any others tinned pulses, peas or beans)
  • ½ lemon or lime
  • 2 tbsp chopped fresh coriander
  • salt and freshly ground black pepper

For the vegetable fritters

  • 1 parsnip, well-scrubbed, peeled and grated, peelings reserved (or any other root vegetable)
  • 1 carrot, peeled and grated (or any other root vegetable)
  • ½ onion, grated
  • 1 tsp garam masala (or any other Indian spices such as cumin, ground coriander or chilli powder)
  • 1 tbsp plain flour (other any other flour such as self-raising, gram or rice)
  • 1 free-range egg yolk
  • 2 tbsp vegetable oil, plus extra for deep frying (or any other oil)
  • pinch paprika
  • salt and freshly ground black pepper
Print Friendly, PDF & Email

Share this post

scroll to top