- 1 leek
- 1 parsnip
- 1 carrot
- 1 sweet potato
- A thumb of ginger
- A handful of coriander
- 150g plain flour
- 1 tsp baking powder
- 1 tsp mild curry powder
- 1 tbsp Thai red curry paste
- 2 eggs
- 50g sweet chilli sauce
- 1 lime
- 50g sweet salad mix
- Sea salt
- 3 tbsp olive, coconut or sunflower oil
Trim the roots and top 3cm off the leek. Halve it and rinse out any grit. Finely slice the leek and pop in a bowl. Peel and coarsely grate the parsnip, carrot and sweet potato. Add to the bowl. If you have a food processor, you can whizz the veg through the grating attachment for extra quick shredding.
Peel and grate the ginger. Finely chop the coriander stalks (keep the leaves for later). Add them to the veg with a pinch of salt. Stir together to mix. Stir in the flour, 1 tsp baking powder and 1 tsp mild curry powder.
Whisk 1 tbsp curry paste with the eggs and 2 tbsp oil in a separate bowl. Stir the mixture into the veg so everything is sticky. Set your oven to its lowest temperature. Line a plate with kitchen paper.
Warm a frying pan for 1 min over a medium heat. Add 1/4 tbsp oil. Scoop 1 heaped tbsp of the veg mix and drop into the pan. Flatten a little with a spatula. Repeat till you have 4 fritters in the pan (depending on how big your pan is).
Fry the fritters for 4-5 mins till golden underneath. Flip them over. Fry for another 3 mins till they’re golden and crisp. Lift out of the pan and slide onto the lined plate. Pop into the bottom of the oven to keep warm.
Add 1/4 tbsp oil to the pan, then add more fritter batter. Cook the fritters as above, and repeat 2 more times till you have 16 fritters in total (or 12 if the fritters are a little large).
Pile the fritters up on warm plates. Drizzle with the sweet chilli sauce and squeeze over a little lime juice. Serve with the salad leaves, garnished with coriander leaves.