Chickpea, pumpkin and coriander fritters
|1||Red onion, chopped|
|1 Tbsp||Vegetable oil|
|1||Green chilli, large, thinly sliced|
|1 tsp||Cumin seeds|
|1 tsp||Garam masala|
|500 g||Pumpkin, cut into large pieces|
|200 g||Chickpeas, tinned. Well drained and rinsed.|
|40 g||Frozen peas|
|2 Tbsp||Besan (chickpea flour)|
|½ tsp||Sea salt|
|1||Vegetable oil, for frying|
|1 to serve||Chilli sauce|
- Heat the oil in a frying pan set over high heat and cook the onion, chilli, garlic and ginger for 2-3 minutes, until softened.
- Stir in the turmeric, cumin and garam masala and cook for 1 minute, until aromatic. Remove from the heat.
- Cook the pumpkin in a large saucepan of boiling water for 10 minutes.
- Add the chickpeas and peas and cook for a further 2 minutes, until the pumpkin is tender.
- Drain well and roughly mash with a potato masher, making sure the chickpeas are roughly broken up.
- Combine in a bowl with the onion mixture, besan, coriander and salt.
- Fill a heavy-based saucepan one-third full with vegetable oil and heat over medium/high heat. The oil is ready when the surface of the oil is shimmering.
- Using slightly wet hands, form the mixture into walnut-sized balls and drop them directly into the hot oil, 5-6 at a time, and cook until golden.
- Transfer to a plate lined with kitchen paper. Serve with hot chilli sauce for dipping, if liked.