- 1 leek
- 1 parsnip
- 1 carrot
- A thumb of ginger
- A handful of coriander
- A 150g pot of plain flour
- A 23g sachet of Thai red curry paste
- 3 eggs
- A 50g sachet of Thai sweet chilli sauce
- 2 large handfuls of sweet salad mix
- Sea salt and freshly ground pepper
- 2½ tbsp olive oil
- A couple of bowls
- Kitchen paper
- Frying pan
Prepare the veg. Trim the ends off the leek (you don’t have to chop off all of the green part, just the rough ends). Halve it and rinse out any grit. Finely slice and pop in a bowl. Peel and coarsely grate the parsnip and carrot. Add to the bowl.
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.
Whisk the Thai red curry paste with 3 eggs in a bowl (see our tip). Stir the mix into the veg so everything is sticky. Turn your oven on to its lowest temperature. Line a plate with kitchen paper.
Warm a frying pan for 1 min over a medium heat. Add ½ 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 3 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 ½ tbsp oil to the pan, then add more fritter batter. Cook the fritters as above, and repeat 3 more times till you have 16 fritters in total (or 12 if the fritters are a little large).
Pile the fritters up onto warm plates. Drizzle with the Thai sweet chilli sauce. Serve with the salad, garnished with coriander leaves.
You have one leftover egg, which you can add to the fritter mix. It’ll make the fritters a little looser and more like frittatas. Or, keep it for your breakfast. Simmer it for 6 mins for soft boiled, 7 mins for just set or 8 mins for hard boiled.