OK so I have been going to hot yoga lately, and really enjoying it – sweating like a pig and generally feeling full of peace, tranquility and the milk of human kindness. (It’s been almost 4 years since I sold my personal training business, and let me tell you cooking and photographing food all day does not a lean, toned body create so I have been really appreciating the yoga!). Anyhoo there I am lying on the mat at the end, eyes closed, letting my mind be free to wander – and this is where it went! Lol – I’m sure I should have been getting deep and meaningful, but I was actually thinking about this recipe and was instantly starving. I absolutely love this kind of food – really simple, packed with vegetables and not much batter – just enough to bind them. The cumin in the fritters is magic with the yoghurt, coriander and dukkah, which also gives a great little bit of texture. So here it is – a wholesome, vegetarian, absolutely bloody delicious meal, perfect for a ravenous post-yoga workout or indeed suitable any time of the day. Ohhhmmmmmmmmmmm
1 egg, whisked with a fork
1/4 cup plain flour
1 tsp baking powder
1 tsp ground cumin
1 tbsp chopped coriander (cilantro) plus a few more to garnish
sea salt and freshly ground black pepper
2-3 tbsp rice bran or avocado oil
3/4 cup plain greek yoghurt
1 avocado, sliced
1/4 cup dukkah
Put carrot, zucchini and corn in a bowl and stir through egg. Sift in flour, baking powder and cumin and stir to combine with coriander, sea salt and pepper until smoothish and the vegetables are all coated. Leave to sit for 20 minutes then heat a little of the oil in a large frypan and heat over a medium heat – drop in 1/3 cupfuls of the fritter batter and cook a few minutes each side until golden. They are mostly vege and not a lot of flour binding so treat them gently. Serve fritters with a little thick greek yoghurt, sliced avocado, coriander leaves and dukkah. Makes about 8 fritters – but the recipe can easily be doubled if you want more! 🙂
Just while I think of it, a couple of extra notes on these they would be perfect as cocktail nibbles made teaspoon drop size and also if you can be bothered I actually drained my Greek yoghurt through muslin before I started making these, and by the time I finished it was semi-labneh-ish and luscious.
This looks so yummy!! I love the flavours you used here!!
Thanks so much for leaving a message Katrina – I really love them too, totally simple but really delicious 🙂
Ha that's what I do. I am exercising away trying to get on with it and recipe ideas just keep popping out. These look delectable
Thanks so much Tania – I'm off to yoga again today, so fingers crossed it works again! 🙂
I'm going to make these for my flat dinner! Cheap enough but still a bit fancy. Thanks!
You're welcome – these might also make a good flat dinner, you could make it as one big pie..? http://www.fromthekitchen.co.nz/2015/03/vege-and-lentil-curry-pies.html#.VcZVEiqqqkp