THURSDAY
SHALLOT, SWEETCORN & CHILLI FRITTERS WITH TOMATO & SHALLOT CHUTNEY PREP AND COOK TIME 30 MINS MAKES 6
INGREDIENTS
For the chutney
● 1 large echalion shallot, finely sliced ● 1 tbsp sweet chilli sauce
● 40g golden caster sugar ● 85ml white wine vinegar
● 50g cherry tomatoes, roughly chopped
For the fritters
● 2 tbsp coconut oil ● 1 large echalion shallot ● 1 garlic clove, crushed ● 1 small bunch coriander, stems finely chopped ● 1 chilli, seeds removed and finely diced ● 2 tsp mild curry powder ● Salt and freshly ground black pepper ● 75g gram flour (chickpea flour) ● 325g tin of sweetcorn in water
METHOD
1 Place all the chutney ingredients in a heavy-bottomed saucepan over a medium heat. Add 1 tbsp water and bring to the boil. Simmer for 10-15 minutes until it becomes a sticky jam consistency. Remove from the heat to cool and thicken.
2 Heat 1 tbsp coconut oil in a pan. Add the shallots and fry until soft. Add the garlic and fry for another minute. Add the coriander stems, chilli, curry powder and seasoning and fry for a final minute.
3 Spoon the shallot mixture into a bowl and add the gram flour and roughly chopped coriander leaves. Tip the sweetcorn and liquid from the tin into the bowl and stir. Whisking with a fork, add 50ml cold water then leave to rest for 5 minutes.
4 Heat 1 tbsp coconut oil in a pan. In batches, spoon a heaped tablespoon of fritter mixture into the hot pan. Fry for 2-3 minutes on each side. Place the cooked fritters in a warm oven while you make the remaining fritters.
5 To serve, stack the fritters on a plate and top with a spoon of tomato and shallot chutney and vegan coconut yogurt. Sprinkle with chopped chilli and coriander, to taste.