240g carrot, peeled (about 2 large carrots)
240g swede, peeled and halved (about 1 small swede)
120g kumara, peeled and halved
2 tbsp finely chopped red onion
1 tbsp finely chopped coriander stalks
1 tsp lime zest
1 tsp minced ginger
1 tbsp lime juice
2 green chilli, finely chopped
5 tbsp plain flour
3 tbsp chickpea flour
2 tbsp fine cornmeal
1 tsp cornflour
½ tsp toasted cumin seeds
Pinch baking soda
1 tsp salt
Oil to shallow fry
Place the whole carrots, halved swede and halved kumara in a pan and cover with boiling water from the kettle. Bring to a boil and simmer for 6 minutes. Drain and then put the vegetables in a bowl of iced water briefly. Grate the vegetables and squeeze all the water out of them. Combine with the remaining ingredients (except the oil for frying) and form the mixture with your hands into fritters. Place on a lined baking tray, dust with some fine cornmeal, cover and place in the freezer for 30 minutes. Heat about 1cm of oil in a frying pan. Place a few fritters in the pan at a time, don’t move them around too much. When lightly golden on one side, flip and cook the other side. When golden on the other side, place the fritters on a baking tray and put them in a preheated oven at 180°C for 15-20 minutes finish cooking.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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