Curried zucchini fritters with raita, tomato and coriander salad

Cook time: 50 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Zucchini
Couple
5
Family
7
Brown rice
Couple
1 bag
Family
1 bag
Cucumber
Couple
1/2
Family
1
Coconut yoghurt*
Couple
1 pottle
Family
1 pottle
Flour mix
Couple
1 packet
Family
1 packet
Tomatoes
Couple
2
Family
4
Mint and coriander
Couple
All
Family
All
Olive oil^
Couple
20ml
Family
30ml
Red wine vinegar^
Couple
A splash
Family
A splash and a dash
Sweet mango chutney
Couple
1 pottle
Family
1 pottle

Raita made with coconut yoghurt is the best! No one will ever miss the dairy.

For the salad, you need just a little red wine vinegar to cut through the richness of the fritters.

^denotes a staple item, not supplied by Green Dinner Table.

Instructions

1

Grate the zucchini, then sprinkle with a little salt. Allow to sit for 20 minutes in a colander. This removes some of the water from them, so your fritters will be nice and crispy.

Bring a medium pot of lightly salted water to the boil.

Cook the brown rice for 15 to 20 minutes, until tender. Once cooked, strain and keep warm.

 

2

To prepare the raita, dice the cucumber into 1 cm cubes by cutting the cucumber in half, then cut the half into quarters lengthwise. Next, remove the core and discard (or eat it with a little salt as a chef’s snack), then dice remaining cucumber.

Mix with yoghurt and a pinch of salt. Finely chop the mint leaves and mix into raita. Taste and season, if needed, then set aside.

3

Press the zucchini with both hands to release the excess water.

4

Finely chop the coriander stalk and add to the strained zucchini.

5

Add the zucchini with the flour mix one quarter at a time until the mixture comes together and is still moist. How much flour you need to add to the batter will depend on how much water you removed from the zucchini (so you may have some flour leftover). Taste the mixture to see if it needs to be seasoned.

6

In a heavy-bottomed pan, heat a good splash of oil. Form the zucchini mixture into golf ball-sized pieces, then flatten each one and fry for 4 to 6 minutes, flipping halfway through.

7

Dice the tomatoes, chop the coriander and dress with a splash of red wine vinegar, olive oil and salt.

 

8

Serve fritters and salad topped with raita, rice and mango chutney on the side.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, April 5th.

 

Monday

This week's recipe

Tempeh bánh mì with sriracha pâté and pickled vegetables

Tuesday

This week's recipe

Bibimbap with Korean rice, mushrooms, kale, bean sprouts, roast sesame and housemade kimchi

Wednesday

This week's recipe

Kumara and black bean soup with cumin yoghurt and mango, lime, mint salsa

Thursday

This week's recipe

Tortilla casserole with black beans, mushrooms, cashew sour cream and coriander

Friday

This week's recipe

Sambar dahl with Bengali potatoes

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