Crispy fritters with a hint of curry – the ideal pick-me-up, these add a boost of energy, together with vitamins and dietary fibre.

Method

  1. Parboil potatoes in a large pot of water for 15 to 20 minutes (depending on their size) until soft. Use a fork to check if the potatoes are well-cooked. If the fork goes in easily, the potatoes are done.
  2. Preheat the microwave oven at 180°C. Peel the potatoes and mash them with a potato masher or fork. Pulse all the vegetables and the egg in the mixer grinder to obtain a coarse mixture. Season with cornstarch, salt, pepper and curry powder.
  3. Shape the vegetable fritters with a spoon and place them on an oiled tray.
  4. Bake the fritters in the microwave oven by pressing DOUBLE GRILL/GRILL once to select Double Grill. Turn the dial to set cooking time to 15 minutes and press START/SET. Bake until golden brown, and serve with mesclun greens on the side.

Tips:  Use waxier varieties of potatoes like the granola or hertha so the fritters can bind without the addition of any cornstarch.

CurryVegetableFritters_ing

Ingredients

  • 200g (about 3 spuds) Potato
  • 100g Corn, chopped
  • 50g Celery, chopped
  • 50g Carrot, chopped
  • 50g Onion, chopped
  • 10g Garlic, chopped
  • 1 Egg
  • 2 tbsp Cornstarch
  • To taste Salt & Pepper
  • 2 tbsp Curry Powder
  • For serving Mesclun Greens