Spiced Potato and Pea Fritters with Yoghurt Dip
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Ingredients
- 600 g potatoes, peeled and diced
- 150 g frozen peas
- 2 garlic cloves
- 2 tsp ground cumin
- 2 egg, beaten
- 3 tbsp plain flour
- 150 g natural yoghurt
- 2 tbsp fresh coriander, chopped
- 100 ml sunflower oil, for frying
Nutrition (per serving)
- Calories
- 449 kcal
- Protein
- 11.7 g
- Carbohydrate
- 34.7 g
- of which sugars
- 5.3 g
- Fat
- 27.7 g
- of which saturates
- 4.5 g
- Fibre
- 5.6 g
- Salt
- 0.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potatoes for 12-15 minutes until tender, then drain and mash well with the garlic and ground cumin.
- 2
Stir in the peas, beaten eggs and plain flour and season well, then shape into 12 small patties.
- 3
Heat the sunflower oil in a frying pan and fry the patties for 3-4 minutes each side, until golden and crisp.
- 4
Stir the fresh coriander through the natural yoghurt to make the dip.
- 5
Serve the fritters with the yoghurt dip.
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