Indian-spiced Fritters.

Marion Grasby's moreish Indian-spiced fritters are perfect for a healthy lunch or dinner and go down mighty well with yoghurt and smoked salmon.

Fritters

  • 4 cups (tightly packed) coarsely grated zucchini
  • 1 tsp sea salt flakes
  • 2 eggs
  • 75g (1/2 cup) plain flour
  • 50g (1/3 cup) grated parmesan
  • 1/4 cup thinly sliced green shallots, plus extra, sliced
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • Vegetable oil, to shallow fry
  • 300g sliced smoked salmon
  • Fresh mint leaves, to serve
  • Lemon wedges, to serve

Coriander Mint Yoghurt

  • 260g (1cup) Greek-style yoghurt
  • 1/2 cup chopped fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • 1 small garlic clove
  • 2 tbsp fresh lemon juice
  • 1/4 tsp sea salt flakes

Method

Step 1 To make the coriander mint yoghurt, place all ingredients in a food processor. Process until smooth. Transfer to a bowl and place in the fridge until ready to serve.

Step 2 Place the zucchini in a colander. Add the salt and mix until well combined. Set aside for 10 minutes then use your hands to squeeze out excess moisture from zucchini.

Step 3 Place the zucchini on a clean tea towel. Twist towel to squeeze out more liquid. Transfer zucchini to a large bowl. Add eggs, flour, parmesan, shallot, garam masala and turmeric. Mix until well combined.

Step 4 Heat a large non-stick frying pan over medium-high heat. Add oil to come 1cm up side of pan. In batches, add 1 ⁄4 cupfuls of mixture to pan. Use the back of a spoon to spread mixture into rounds about 1cm thick. Cook for 2 minutes each side or until deep golden and starting to crisp at the edges. Transfer to a plate lined with paper towel.

Step 5 Divide the rosti among serving plates. Top with the coriander mint yoghurt, salmon, mint and extra shallot. Serve with lemon wedges.

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