Potato Fritters with Relish

[Guest guest]

Made these for supper last night. Jim gobbled them up so fast I

almost didn't get a chance to try them!

 

Potato Fritters with Relish

from: Cook's Library Vegetarian

 

Onion & Tomato Relish (make first)

1 onion, peeled and diced

1/2 lb. (225g) tomatoes, sliced

2 tbsp chopped fresh cilantro

2 tbsp chopped fresh mint

2 tbsp lemon juice

1/2 tsp roasted cumin seeds

1/4 tsp salt

pinch of cayenne pepper

 

Mix together well and let stand for at least 15 minutes to let

flavors blend.

 

Potato Fritters

1/3 cup whole wheat flour

1/2 tsp coriander

1/2 tsp cumin seeds

1/4 tsp chili powder

1/2 tsp ground tumeric

1/4 tsp salt

1 egg (or equivalent egg substitute)

3 tbsp milk (I used soy milk)

1-2 cloves garlic crushed

4 scallions chopped

1/4 cup corn kernels

vegetable oil for shallow frying

 

Mix flour, spices and salt. Make a well in dry ingredients and add

egg & milk. Mix to form fairly thick batter.

Coarsely grate potatoes, place in strainer and rinse well under cold

water. Drain and squeeze dry. Stir into batter with garlic, scallions

and corn; mix to combine well.

Heat 1/4 inch oil in large skillet. Add a few tablesponfuls of

mixture at a time, flattening each one to form a thin fritter. Cook

over medium heat, turning frequently, until golden brown and cooked

through.

Drain on paper towels and keep hot while cooking remainder. Serve hot

fritters with relish.

 

I made about 20 fritters; 5 were plain for picky Miss Meg. They

averaged 2 1/2 inches in diameter.