Courgette fritters

Fritters:

Coarsely grate courgette and place in colander. Sprinkle with 1/2 tsp salt, mix and leave to stand for 1/2 hour.

Meanwhile, VERY finely chop the onion, add to a bowl with chopped coriander, finely chopped chilli, curry powder, mustard seeds and pepper.

After the courgette has stood for 1/2 hour, take small handfuls and squeeze as much water out as possible between your hands, retaining the juice in a bowl (used for the sauce later).

Combine the courgette with the onion etc.

Start cooking the rice.

Now the sauce:

Finely chop the onion, and fry in some oil in a saucepan. Once they have started to brown, take off the heat and briefly mix in the cumin, coriander, turmeric and cayenne. Return to the heat, stir a few times and then add the chopped tomatoes, fennel seeds and courgette juice. Bring to the boil, then simmer for 15 minutes.

Sprinkle the gram flour over the fritter ingredients, and combine to form a thick and slightly sticky mass. Take small amounts and form into walnut-sized balls, then press to form small fritter shapes. Place on a floured plate. Repeat with the rest of the mixture. It will become very sticky as you handle it!

Just before the rice is done, cook the fritters. Using a small spatula, very carefully place them into some hot oil in a good non-stick frying pan. Cook for a couple of minutes without too much handling (they are quite fragile until cooked). Turn and cook the other side.

Serving:

Spoon the sauce onto individual plates. Place rice in the centre (using a cooking ring to help keep shape if possible). Place three fritters on top of the rice, and garnish with a little fresh coriander.

Serve immediately.

Variation:

Mushroom and courgette fritters. Finely chop 100g fresh mushrooms, and fry in some margarine or butter until the liquid has released. Using a sieve, squeeze the mushroom juice into the courgette liquid, and add the mushrooms to the courgette mixture. Cook as above.