CARROT AND THAI BASIL FRITTERS

This Thai inspired fritters are fragrant and refreshing, you could add prawns or fish if desired.

Makes 18

4 spring onions, chopped

4-5 carrots, finely grated

2 zucchini, finely grated

small knob ginger root, finely grated

2 sprigs fresh mint

Handful Thai basil, finely chopped

1-2 chillies, finely chopped

2 Tbsp rice flour

vegetable oil, for deep-frying

handful coriander, finely chopped

Method

In a food processor, blend together the spring onions, carrots, zucchini, ginger, mint, basil and chilli to a coarse texture. Scoop walnut-sized balls out of the mixture with a spoon and coat each ball in the rice flour.

Heat the vegetable oil in a deep heavy-bottomed pan or wok, until a breadcrumb sizzles and browns when dropped in it. Always be extremely careful when around hot oil.

Add each fritter to the pan, one-by-one, until the mixture is used up (you may have to cook the fritters in batches if necessary).

When the fritters are golden-brown, remove from the pan with a slotted spoon and drain on kitchen paper.

Continue until all the mixture is done, serve with freshly lemon or lime and a sprinkle of salt.