Indian Vegetable Fritters
These are traditionally fried, but this no-fat version is baked.
Preparation time: 10 minutes
Cooking time: 20 minutes
Recipe
Ingredients
- 1 1/2 cups besan (chick pea) flour
- 2 large firm tomatoes
- 2 onions
- 6 spring onions
- 1 red capsicum
- 1 clove garlic
- 1 teaspoon curry powder
- pinch of fresh or powdered chilli to taste
- 300 grams (10 ounces) corn kernels, fresh or canned
- 1/2 to 3/4 cup water
- sea salt and freshly-ground black pepper to taste
Method
Preheat the oven to 175�C (350�F).
Chop the tomatoes, onions, spring onions and capsicum into small pieces, and crush the garlic.
Put them into a bowl with the corn kernels, besan flour and spices and mix well.
Lastly mix in the water, using enough to make a fairly firm consistency that will hold its shape.
Shape the mixture into patties and place them on a non-stick baking tray.
Bake in the oven for 20 minutes.
Serve with rice or on hamburger buns, with salad.
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