• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Vegetable Fritters

1 large potato, peeled
1 carrot, peeled
1 onion
1 zucchini
30 grm. butter
1 tsp curry powder
salt, pepper and lemon juice to taste
chilli (optional)
2 tbs. plain flour
1 egg, beaten
half cup vegetable oil

Salsa Dipping Sauce:
1 tomato, chopped
2 spring onion, sliced
1 cup plain yogurt
2 tablespoons lemon juice
1 tbs. finely chopped parsley

Method
Grate the vegetables, apart from the zuchinni mix the vegetables together.
In a pan heat the butter, add the curry powder and cook for a minutes. Add the potaoes, carrots and onions, mix and cook for 5 minutes. Add the salt pepper, lemon juice and chilli.
Remove from the heat and place in a bowl adding the grated zucchini and flour, mix together and stir in the eggs.
In a frying pan heat oil and carefully drop level tablespoons of the mixture in to the oil and cook on both sides until they are crispy. Remove and drain on absorbent paper.

Salsa Dipping Sauce:
In a food processor blend all the ingredients to form a smooth consistency