CARROT FRITTERS WITH GREENS

INGREDIENTS:

Canned Chick Peas, drained over a bowl (Save the liquid for some other recipe) – 400 Gms

Orange Carrots, grated to give 200g – 250 Gms

Plain Flour - 4 Tbsp

Smoked Paprika plus a pinch to garnish – 1 ½ Tsp

Salt, to taste Vegetable Oil – 2 Tbsp Butter (room temperature) – 1 Tbsp Cooked Couscous (as per packet instruction) – 200 Gms Lentils – 50 Gms Frozen and Thawed Peas – 2 Tbsp

Tzatziki – 60 Gms Fine Greens (I am using blanched Spinach), to serve –

150 Gms

Tzatziki Recipe for Serving: (Mix all the ingredients)

Plain Hung Curd (excess water removed) - 200 Gms or 1 Cup

Shredded Cucumber (squeezed and excess water removed) 100 Gms or 1

Cup Lemon Juice – 2 Tbsp

Garlic, finely minced – 2 Cloves

Chopped Dill – 1 Tbsp

Salt and Pepper

METHOD:

Put half of the chick peas into a wide, shallow bowl and crush them well with a fork. Add the grated carrots, flour, 1 tbsp. smoked paprika and season with salt and pepper. Mix with your hands, then add 2 tbsp. of the chick pea liquid and mix again. Press into 6 rough, flat rounds while your hands are sticky. Heat the oil in a non-stick frying pan. Place the fritters in 2 batches over a medium low heat for 4-5 minutes on each side, or until deep golden and crisp. Press them down few times as they cook. Take the cooked Couscous and add remaining chickpeas, salt & pepper. Add butter in a pan and add the blanched spinach once melted. Add salt. (Careful as butter has salt. I avoid adding salt.) Now plate it all together as you like. I place the couscous top it with fritters, side with spinach, and Tzatziki.