Curried Tomato Fritters
with Mango Chutney Yoghurt and Rice
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
50 grams
Korma Curry Paste
(Contains Mustard)
150 grams
Basmati Rice
10 grams
Vegetable Stock Paste
1 unit(s)
Red Onion
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
40 grams
Mango Chutney
1 sachet(s)
North Indian Style Spice Mix
125 grams
Baby Plum Tomatoes
50 grams
Greek Style Salad Cheese
(Contains Milk)
120 grams
Peas
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 unit(s)
Egg
50 grams
Plain Flour
20 grams
Butter
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press).
Pop a medium saucepan (with a tight-fitting lid) on medium-high heat with a drizzle of oil.
When hot, add the korma style paste and half of the garlic. Stir-fry for 1 min. Stir in the rice, 0.25 tsp salt, water for the rice (see pantry for amount) and the vegetable stock paste. Bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, Halve, peel and thinly slice the red onion.
Heat a drizzle of oil in a large frying pan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins. Once cooked, scoop the onion out of the pan and into a large bowl. Allow to cool slightly, 2 mins.
Meanwhile, add the mango chutney to a small bowl. Stir in the yogurt. Set aside.
Quarter the baby plum tomatoes.
Pop the tomatoes and remaining garlic into the bowl with the cooked onions. Add the North Indian style spice mix and crumble in the Greek style salad cheese. Season with 0.25 tsp salt. Gently stir together.
Crack the egg into the bowl and add the plain flour (see pantry for both amounts). Use a fork to combine well.
TIP: Lift some of the mixture with a spoon, if it's too wet and doesn't hold its shape, add a little more flour.
Pop the frying pan used for the onions (wipe clean if needed) onto medium-high heat and add enough oil to coat the bottom of the pan.
When the oil is hot, place heaped tablespoons of the fritter mixture (in batches) into the pan. You should get 3-4 fritters per person. Flatten slightly with the back of the spoon then fry until golden and cooked through, 3-4 mins each side.
Don't flip them too early, or they won't have time to set.
TIP: Add extra oil in between batches if needed. Adjust the heat slightly if necessary. Once cooked, transfer the fritters to a plate lined with kitchen paper.
Fluff up the rice with a fork. Stir in the peas and butter (see pantry for amount). Pop the lid back on the pan until the peas are warmed through, 2 mins. Taste the rice and season with salt and pepper if needed.
Divide the rice between bowls. Top with the fritters and serve with the yoghurt on the side to finish.
Enjoy!
