Recipe: Tracey-lee Hooten from Tearfund’s One Helping
Photography: Angela Scott
1 onion, finely chopped
2 cups grated vegetables (whatever’s cheap and in season; courgette, carrot or pumpkin work well)
1 tsp salt
1 cup chickpea flour
1 tsp curry powder
oil for frying
4 tbsp sweet chilli sauce for dipping
Heat a little oil in a pan and sauté onion until soft. Take a mixing bowl and add all the remaining ingredients, along with the onion. (If you don’t have chickpea flour, you can use regular flour). Depending on what veges you use, you may have to add some water to make the mixture into a batter. Courgettes are quite wet so you won’t need to add water – however these aren’t in season now so you may be best to use carrot, cauliflower, pumpkin or kumara. Stir the mix until it is fully combined then let it rest in the fridge for an hour. Stir again before cooking.
Heat oil in a pan and cook large spoonfuls of the mix until brown. Flip and cook the other side. Serve with sweet chilli sauce.
40c per helping. Makes 4 helpings.
Hot tip: you can get a huge range of flours, including chickpea, from Indian grocers.