Fritters
1 egg
3 tablespoons plain yoghurt
1/2 red onion, finely chopped
1 teaspoon Sweet Chili Sauce
1 cup grated potato
1 block firm tofu, grated
4 tablespoons cornflour
3 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon Padi’s Masala mix
PREHEAT oven to 180C. Line an oven tray with baking paper or foil
1. In a large bowl, whisk egg, yoghurt, Chili Sauce and onion. Add remaining fritter ingredients to bowl and mix well to combine.
2. Heat some oil in a fry-pan on low-medium heat. Place ¼ cup measures of fritter mix into pan and lightly press to flatten, until about 1cm-thick. Cook fritters, in batches, for about 2 minutes each side, or until golden.
3. Transfer fritters to tray and bake for 6–8 minutes, or until cooked through.
Notes: I used potato grated, but you could easily use pumpkin or kumera. I put the Tofu in the freezer for half an hour before grating it.
Yoghurt Dipping Sauce
1/2 cup plain yoghurt
2 tablespoons mayonnaise
Zest of ½ lemon
1 teaspoon lemon juice
1 teaspoon Padi’s Masala mix
2 teaspoons sweet chilli sauce
Mix all the dipping sauce ingredients together, and refrigerate until needed.
Serve the fritters with dipping sauce on the side.
