INDIAN SPICED SWEDE CAKES
 |
| fresh southern swedes |
Makes 15
1 swede (about 650g), peeled and diced into small chunks
75g plain flour
100ml crème fraîche, sour cream or Greek yoghurt
1 egg, beaten
1 red chilli , deseeded and finely chopped
1 onion, finely chopped
1 tsp cayenne pepper
2 tsp garam marsala
½ tsp ground turmeric
1 tsp crushed coriander seed
small handful coriander , chopped
sunflower oil , for frying
1 tsp cayenne pepper
2 tsp garam marsala
½ tsp ground turmeric
1 tsp crushed coriander seed
small handful coriander , chopped
sunflower oil , for frying
Method
Cook the swede in a pan of boiling water for 15 mins until tender, then drain well. In a large bowl, mix together the flour, crème fraîche and egg to make a smooth, thick batter. Stir in the chilli, onion, spices and coriander, then season generously. Very roughly mash the swede and stir into the mixture.
Heat a splash of the oil in a large non-stick pan and cook small, flattened spoonfuls of the mixture for 2 mins on each side until crisp and browned. Serve hot.