These versatile vegetable fritters make a great snack on their own, but would be equally good served as a main course accompaniment.
- SERVES 4
- Prep time 6–8 minutes
- Cooking time 25 minutes
Ingredients:
- For the tomato sauce
- 2 garlic cloves, peeled and chopped
- 200g can chopped tomatoes
- 1 tsp artificial sweetener
- 4 tbsp finely chopped basil leaves
- salt and freshly ground black
- pepper
- For the fritters
- 200g/7oz roughly grated potatoes
- 200g/7oz roughly grated carrots
- 200g/7oz finely shredded cabbage
- 1 spring onion, trimmed and finely sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli powder
- 2 eggs, lightly beaten
- Fry Light
- To serve
- very low fat natural yogurt
Instructions:
- 1. To make the tomato sauce, place the garlic, chopped tomatoes, sweetener and basil leaves in a small saucepan. Bring to the boil, then reduce the heat to low, cover and simmer gently for 15–20 minutes. Season well and remove from the heat. Leave to cool.
- 2. Meanwhile, make the fritters by mixing together all the ingredients, except the Fry Light, until thoroughly combined. Lightly spray a large, non-stick frying pan with Fry Light and place over a medium to high heat.
- 3. Working in batches, drop tablespoonfuls of the mixture onto the hot pan and flatten slightly with the back of a spoon. Cook for 3–4 minutes on each side, until golden. Remove with a slotted spoon and transfer to individual plates and serve with the tomato sauce and yogurt on the side.