Ingredients
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp cumin seeds, toasted
- 1 garlic clove, crushed to a paste with a little sea salt
- 1/2 bunch of cilantro, roughly chopped
- 6 oz cooked potato, cut into 1/2-inch dice
- 1 cup fat-free Greek yogurt
- spray of vegetable oil
- handful of arugula leaves, roughly chopped
- 3 scallions, finely sliced
- 1 cup frozen green peas, defrosted
- 2 tsp chopped mint
- 23/4 cup chickpea flour
- 1/2 tsp ground fennel
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp ground turmeric
- 4 garlic clove, roughly chopped
- 1 small onion, roughly chopped
- 2 tsp vegetable oil
- 3/4 cup water
- 1 tsp baking soda
Directions
Sift the chickpea flour and baking soda into a bowl with a pinch of salt. Whisk in the water to produce a smooth batter.
Meanwhile, heat the oil in a frying pan, and over medium heat, cook the onion and garlic for 8 to 10 minutes to soften them with no color. Add the spices, stir to combine, and cook for another minute. Allow to cool slightly, then pulse the mixture in a mini food processor until reasonably smooth.
Spoon the spiced onion into the batter, along with the mint, peas, scallions, and arugula. Allow the mixture to rest for 15 minutes to let the flavors develop.
Meanwhile, combine all the ingredients for the raita in a bowl, and leave for 30 minutes. Season to taste.
Preheat the oven to 325°F.
Spray a nonstick frying pan with vegetable oil, and warm over medium heat. Drop level tablespoonfuls of the pea batter into the pan, and flatten slightly. Cook for 3 minutes on each side, then place in the oven to keep warm while you cook the remainder in batches. Serve with the raita.
Tip
Have fun changing the content of the fritters, using different vegetables, or even oven-cooked chicken or shrimp.
Recipe courtesy of The Essential Low-Fat Cookbook: Good Healthy Eating for Every Day by Antony Worrall Thompson with contributor Juliette Kellow. Published by Kyle Books, 2012.
