Curried vege fritters with cucumber and carrot salad and chilli yoghurt

Swedes provide a nutty, buttery flavour that is great in this vegetarian meal for two. With heaps of fibre and low in calories, the chilli yoghurt is perfectly balanced to complement the curried fritters and fresh carrot-cucumber salad.

Serves: 2

Time to make: 30 mins

Ingredients

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Fritters
1 tablespoon minced ginger
1 spring onion, green part only, finely sliced
2 tablespoons chopped fresh coriandercilantroX, plus extra, to garnish
1 teaspoon ground cumin
2 teaspoons curry powder
good grind black pepper
4 cups grated swede (400g whole swedes)
2 eggs
1 tablespoon olive oil
Salad
2 carrots, peeled in ribbons
1 Lebanese cucumber, skin removed, peeled in ribbons
juice of 1 lemon (plus lemon wedges to serve – optional)
pinch salt and pepper
Chilli yoghurt
1 teaspoons sriracha or sweet chilli sauce
4 tablespoons low-fat plain yoghurt

Instructions

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1 Preheat oven to 200°C.Combine fritter ingredients (except oil) in a large bowl and mix well.

2 Heat a large pan over a medium heat and add oil. Cook large handfuls of fritter mixture in pan for 2 minutes each side, until golden. Repeat until you have 10 fritters. Place fritters on an oven tray and cook in oven for 20 minutes, until cooked through.

3 Meanwhile, in a bowl combine salad ingredients. Mix chilli sauce and yoghurt together.

4 Serve fritters with salad and yoghurt on the side, garnished with coriander.

Variations

If you can’t find swedes, use parsnip or kumara.

Make it gluten free: Check ground spices and sriracha or sweet chilli sauce are gluten free.

HFG tip

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Nutrition Info (per serve)

Calories 293 cal

Kilojoules 1230 kJ

Protein 13 g

Total fat 12 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 26 g

Dietary fibre 9 g

Sodium 470 mg

Calcium 300 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.