Spiced Veggie Patties

I made these recently for a christmas lunch. A great way to incorporate veggies in a way that is bound to please even the fussiest eater. Plus, they are gluten, dairy and meat free so a good option to take when there's lots of different dietary requirements. 

Ingredients (18 fritters): 

• 3 cups of shredded vegetables - carrot, zucchini, onion
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp salt 
• 1 tbsp curry powder
• 1 cup of chickpea flour*
• 1 egg

Dipping Sauce 

• 1/2 cup plain greek yogurt 
• 3 tbsp fresh herbs (parsley, mint, coriander)
• 1 tsp salt

Method:

Use a food processor to get finely grated vegetables. I used half carrot, half zucchini this time. Squeeze excess moisture from zucchini. 

In a dry frying pan, lightly toast mustard and cumin seeds. Once they start to pop, quickly remove them from the heat and add to the vegetables. 

Add salt, curry powder and mix well. 

Stir in chickpea flour, making sure it is evenly combined. Finally add the egg. Mix well. 

Heat a few tbsp of oil in a frying pan. Using wet hands, mould golf ball sized patties, and flatten slightly before placing into the hot pan. You should be able to fit at least six at a time. Cook each side a about 2 minutes till lightly golden. 

Drain on paper towels while you cook the rest. 

To make the dipping sauce, finely chop the herbs and mix with yogurt and salt. 

Enjoy hot or cold.