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    Squash and coriander fritters

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    Squash and coriander fritters

    • Cooking time: 25 minutes

    Serves: 6 as a starter (makes 18 fritters)


    750g green kabocha* (or butternut) squash, peeled, deseeded and coarsely grated (650g prepared weight)

    1 1⁄2 tsp coriander seeds, toasted and crushed

    3 tbsp wholemeal spelt flour

    1 tsp baking powder

    1 large egg

    2 red chillies, deseeded and finely chopped

    28g pack coriander, roughly chopped

    2-4 tbsp vegetable (or melted coconut) oil

    3 tbsp pomegranate seeds

    50g seasonal salad leaves, to serve


    1. Turn the oven to low (110 ̊C, gas mark 1⁄4). Put the grated squash in a clean tea towel, then roll up and twist the ends to form a ‘Christmas cracker’. Hold over the sink, twist firmly and squeeze as hard as possible to extract the excess water. Tip the squash into a large mixing bowl and add the coriander seeds, flour, baking powder, egg, chilli and 2/3 of the chopped coriander. Season and mix well.

    2. Heat 2 tbsp oil in a heavy-based frying pan set over a medium heat. In batches, scoop heaped spoonfuls of the fritter mixture into the pan (you want 18 fritters in total), pressing them down with a spatula to flatten slightly. Cook for 2-3 minutes undisturbed, until crispy and golden underneath. Carefully flip and cook for 2-3 minutes more. Transfer to a plate and keep warm in the oven while you cook the remaining fritters, adding a little more oil, if needed.

    3. Serve hot, scattered with the pomegranate seeds and the remaining coriander, with salad leaves on the side and the raita for spooning over.

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