Delicious UK - (04)April 2020

BOOK

OFFER

Tobuya copy

of EatMoreVeg by

AnnieRiggfor £12,

includingfreeUK

P&P,call 0141306

3100 quotingthe

code CH204

Thaisweetcornfritters

MAKES 16-18. HANDS-ON TIME 45-50 MIN

Theseareperfecttoserve

asa starterfora Thaimeal,

or as a nibble with drinks.

MAKE

AHEAD

Cookthefrittersupto1 day

ahead,thencoverandchill.

Reheatina mediumoven.

ANNIE’S

TIP

Tomakethisvegan,use

‘flaxegg’insteadofa

regularegg.It’sa brilliant

veganbindingagent.Tomake

1 egg’sworth,mix1 tbspground

flaxseedswith3 tbspcoldwater,

thenleavetothickenfor 10 minutes.

FOOD

TEAM’S

TIP

Fora biggerkick,addsome

extrachilliandginger to the

fritter batter.

• 2 wholefreshcorncobs(or200g
  frozensweetcorn,defrosted)


• 75gfinebeans,cutto0.5cmpieces


• 4 springonions,thinlysliced


• 4 limeleaves,finelyshredded


• 2 tbspchoppedcoriander


• 1 redchilli,chopped


• 2 tspgratedginger


• 1 largegarlicclove, crushed


• 100griceflour


• 1 tspbakingpowder


• 1 largefree-range egg (see
  Annie’stip)


• Sunfloweroilfordeep-frying


• Sweetchillisaucefordipping
  (checkit’sglutenfreeif need be)


• Lime wedges to serve

YOU’LLALSONEED...

• Food processor or blender

1 Standthesweetcornonthework

surface and, using a long sharp

knife,cutthekernalsoffthecobs.

Tiphalfthekernelsintoa food

processororblenderand the rest

intoa mixingbowl.

2 Addthebeanstothesweetcornin

themixingbowlwiththespring

onions,limeleavesandcoriander.

3 Addthechillitothefoodprocessor

withtheginger,garlic,riceflourand

bakingpowder,thenseasonwith

salt.Addtheegg,thenwhizzuntil

almostsmooth.Scoopthemixture

intothebowlandmixwellwith the

reservedcornandbeans.

4 Heatthesunfloweroilina

deep-sidedfryingpantoa depthof

about2cm.Theoilishotenough

whena smallpieceofbreadsizzles

andbrownsinabout 30 seconds.

Addthesweetcornmixturetothe

hotoilinneatdessertspoons,

cooking4 frittersata time.Cook

untilgoldenbrownononeside,then

carefullyflipusinga fishslice and

cookontheotherside.

5 Removefromthepan,drainwell

onkitchenpaperandkeepwarm

whileyoucooktheremaining

mixtureinthehotoil(orseeMake

Ahead).Servethefritterswith

sweetchillisauceand lime wedges

tosqueezeover.

PERFRITTER(FOR18)57kcals,

3.1gfat(0.4gsaturated),1.4g

protein,5.6gcarbs(0.5g sugars),

0.1g salt, 0.6g fibre

Hotandsourcarrotand

chickpeasaladwith

preservedlemon and

toastedseeds

SERVES4-6 AS A SIDE. HANDS-ON TIME

45 MIN

AnorthAfrican-inspired

saladthatpacksa punchwith

herbs,spicesandharissa.You

canbuypreservedlemons,

harissa,pomegranatemolasses

andsumacinsupermarkets–

use in tagines and couscous.

MAKE

AHEAD

Coverandchillthesaladfor

uptoa fewhoursaheador

makeuptoa dayahead and

add the herbs to serve.

FOOD

TEAM’S

TIPS

Fora heartiermainmeal

salad,servewithgrilled

chicken,fishorhalloumi.

Re-usethefryingpanusedtocook

the chickpeas to warm the flatbreads.

• 500gcarrots(about5 medium
  carrots),cuttofinematchsticks


• 4 springonions,sliced


• 1 greenchilli,deseededandsliced


• 1 smallpreservedlemon,flesh
  scrapedoutanddiscarded,skin
  finelysliced(seeintroduction)


• Smallbunch fresh dill, roughly
  chopped


• Smallbunchfreshcoriander,
  roughlychopped


• 4 tbspoliveoil


• 1 tbsplemonjuice,ortotaste


• 2 tsproseharissa,ortotaste


• 2 tsppomegranate molasses or
  honey


• 1/2tspsumac


• 1/2tspgroundcumin


• 1/2tspgroundcoriander


• 1/4tspcayennepepper


• 200gtinnedchickpeas,drained


• 3 tbspmixedseeds(pumpkin,
  sunflower,sesame,linseed)


• Flatbreadstoserve(check they’re
  gluten free if need be)

1 Putthecarrotsina largemixing

bowlwiththespringonions,chilli

andpreservedlemon, then add the

herbstothebowl.

2 Fora dressing,mix3 tbspoil,the

lemonjuice,harissa,pomegranate

molasses/honeyandsumacina

bowl,thenseason.Tasteandadd

moreharissaorlemonjuiceif you

like.Spoonthedressingontothe

carrots,stirtocoat,thenleavefor

10 minutessotheflavoursmingle.

3 Heattheremaining1 tbspoilina

fryingpan,addthecumin,coriander,

cayenneandchickpeas,thencook

for2–3minutesuntilthechickpeas

starttocrisp.Addtheseeds,cook

foranotherminute,thentipontothe

salad.Stir,thenserveatroom

temperaturewithwarmflatbreads

(seeMakeAheadandtips).

PERSERVING(FOR6)193kcals,

11.6gfat(1.7gsaturated),5.4g

protein,13.2gcarbs(7.3gsugars),

0.3g salt, 6.8g fibre

96 deliciousmagazine.co.uk