Crispy Veg Fritters & Kachumber Salad
Crispy Veg Fritters & Kachumber Salad

Crispy Veg Fritters & Kachumber Salad

These fritters are made using three of the most popular spices around – cumin, ground coriander and paprika. This is a sort of no-waste, clever vegan recipe to use up whatever vegetables you have in the refrigerator. The kachumber salad (an Indian salad of chopped tomatoes, onion and cucumber) accompanies the fried fritters perfectly with its fresh cumin seed crunch and lemony zing.
Photography: MATT RUSSELL

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Total Time
35 Minutes
2 tsp of ground cumin
2 tsp of ground coriander
1.5 tsp of hot smoked paprika
1⁄2 cauliflower, roughly chopped, including leaves
1⁄2 onion, coarsely grated
1 carrot, coarsely grated
200g of tin sweetcorn, drained
1 tsp of sea salt
200g of chickpea flour
150ml of water
Vegetable or sunflower oil, for frying
Yoghurt of choice, to serve
For the Kachumber
2 tsp of cumin seeds
200g of cherry tomatoes, halved
1⁄2 small red onion, roughly chopped
1⁄2 large cucumber, roughly chopped
1⁄2 bunch of mint or coriander, roughly chopped
Juice of 1 lemon, plus extra to serve
1⁄2 tsp of sea salt
Step 1

In a dry frying pan, lightly toast the cumin, coriander and paprika, then tip into a large bowl. Add the coarsely grated vegetables, the sweetcorn and salt. Add the flour and water and mix everything together well. Leave to chill in the refrigerator while you make the salad.

Step 2

For the salad, lightly toast the cumin seeds in a dry frying pan, then tip these into a large bowl with the tomatoes, red onion, cucumber, mint or coriander, lemon juice and salt.

Step 3

Preheat the oven to 100°C Fan and line a large baking sheet with baking parchment. Heat 1 cm of oil in a large frying pan over a medium/high heat. Drop 3 tablespoons of the batter into the pan to make one fritter and repeat. Fry the fritters in batches of 2-3 for 4 minutes on each side, or until deep golden brown and crispy, then set aside on the prepared baking sheet in the oven to keep warm.

Step 4

Serve the fritters with the kachumber salad, yoghurt of choice and extra lemon to squeeze over. They are also delicious with a poached egg for a weekend brunch.

Extract from The Modern Spice Rack by Rachel Walker and Esther Clark (£22, Hardie Grant). Photography by Matt Russell.

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