KŪMARA & ONION FRITTERS WITH SPICY TOMATO, GINGER & FENNEL SEED CHUTNEY

SERVES 4 AS A SNACK / PREPARATION 10 MINUTES / COOKING 30 MINUTES

FOR THE TOMATO CHUTNEY

2 tablespoons extra virgin olive oil 1 teaspoon fennel seeds

1 teaspoon fenugreek seeds

1 teaspoon red pepper flakes (optional) 1 teaspoon chilli flakes or ¼ teaspoon cayenne pepper (or both if you want it extra fiery)

2 garlic cloves, finely sliced 4cm piece of ginger, finely sliced zest of 1 lemon

1 x 400g tin of whole tomatoes 1 teaspoon raw sugar

Put the oil, fennel seeds and fenugreek together in a pot over a medium heat and cook until fragrant. Add the red pepper flakes, chilli flakes, garlic, ginger and lemon zest and cook, stirring occasionally, for 2-3 minutes. Add tomatoes and sugar and use a wooden spoon to break up the tomatoes into smaller pieces. Season with salt and pepper, lower the heat and let it simmer for 15-20 minutes, stirring occasionally, until slightly reduced. Serve with kūmara and onion fritters or any time you feel like a spicy chutney hit. Store in a sealed jar in the fridge or freeze.

FOR THE FRITTERS

1 large purple kūmara (approx. 450g),

grated or cut into matchsticks

1 large brown onion, finely sliced 100g cornflour

1 teaspoon flaky sea salt, extra for serving 1 teaspoon cracked black peppercorns 1 egg

neutral oil, for frying

Combine all the fritter ingredients in a large bowl and set aside for 10 minutes. Heat 1-2 tablespoons of oil in a large pan over a medium heat. Working in batches of 4-6, use a tablespoon to dollop kūmara mixture into the hot pan. Cook for 2 minutes or until brown and crispy on the bottom side, then flip and cook for a further 2 minutes. Place fritters on a wire rack to cool briefly before sprinkling with flaky sea salt and serving with tomato chutney.