- frozen peas - 1/2 cup
- bulb - 1 piece
- potatoes - 2 pieces
- carrots - 1-2 pieces
- zucchini - 1 piece
- eggs - 4 pieces
- flour - 4 items. spoons
- Ground Coriander - 1/2 Teaspoon
- Ground turmeric - 1/2 Teaspoon
- Ground cumin - 1 teaspoon
- cayenne pepper - 1 pinch
- ginger - 2 Art. spoons
- cilantro - 2 Art. spoons
- For sauce: yoghurt - 2 cups
- curry powder - 2 teaspoons
- sugar - 1 teaspoon
- lemon juice - 1-2 drops
- salt and pepper - - To taste
1. Preheat the oven to 95 degrees. Lubricate the two baking sheets with oil. Clear the vegetables. In a small saucepan bring the salted water to a boil. Add the peas and cook for about 2 to 3 minutes. Fold in a colander and rinse under cold running water. Allow to drain fluid. Grate on a large grater onion, potatoes, carrots and zucchini. Put the grated vegetables in a colander and let stand until the liquid drains. In a large bowl, lightly beat the eggs. Add flour, coriander, turmeric and cumin. Mix with ginger, cilantro and peas. Squeeze the vegetables, and then add to the bowl with flour. Season the mixture with salt and ground black pepper. Using a wooden spoon or hands, stir well. Heat a large frying pan with 1-2 tablespoons of oil. Spoon the dough into a frying pan, forming 4 pancakes using about 1/4 cup of the mixture. Smooth the fritters with a spatula. 2. Fry until golden brown, about 4-5 minutes, then turn over and fry until golden brown and crisp on the other side, 4 to 5 minutes. Put the pancakes on paper towels and drain. Season with salt and pepper. Then place the fritters on a baking tray in the oven to keep them warm. 3. Using a paper towel, wipe the frying pan thoroughly. Add 1 tablespoon oil to the pan and cook 4 more pancakes. Repeat with the remaining dough, wiping the frying pan after each batch and adding 1-2 tablespoons of oil before each batch. Make the curry sauce. Mix all the ingredients together and serve warm pancakes with sauce.
Servings: 6