Using Deb of smitten kitchen and The Kitch'n as a guide, I set out to make vegetable fritters without realizing that they are a tad more time-consuming than my night allowed for (mainly due to grating). Never fear, I read about anti-poverty policy with my computer propped next to the sizzling frying pan. The result was a happily veggie-filled dinner to fuel my homework, paired with tomato soup and topped with my most recent Deb obsession: the crispy egg.
These portions are great for two, or for one single lady's dinner + lunch.
1/2 sweet potato
2 carrots
1/4 medium yellow onion
2 large florets cauliflower
1/4 cup feta
1 thumb-sized piece fresh ginger
3 cloves garlic
Handful of cilantro
1 teaspoon cumin
1/2 teaspoon yellow curry powder
1/2 teaspoon coriander
Salt, black pepper and/or red pepper flakes to taste
1 egg, beaten
1/2 cup flour
Boil cauliflower in a small saucepan. Meanwhile, grate sweet potato, carrots and onion into a medium bowl (if grating onions makes you weep, metaphorically or literally, slice it finely). Once soft, use a potato masher or fork to break up the cauliflower, add it to the bowl. Chop ginger, garlic and cilantro finely, add them along with spices and feta. Toss it all around with a fork. Add beaten egg, then flour, toss it all around some more. Make sure the mixture will hold together well if you press it into a ball. If not, add more flour (I wished I'd had).
Heat a frying pan with a thick coating of olive oil in the bottom of the pan over medium heat. Roll a roughly 1/4 cup sized portion into a ball. Drop into pan, flatten with a spatula. Let sit for a few (2-3) minutes, then flip and do the same on the other side. If it's not quite ready to flip without crumbling, wait a bit longer. Once both sides are nicely browned, transfer to a plate.
Deb serves it with a nice yogurt dip. I stirred together yogurt, cumin and lemon juice for my lunch fritters tomorrow, but really enjoyed these with a fried egg on top.
