Spiced Aubergine and Spiced Potato Fritters Served with Coriander and Mint Chutney and Mint and Yoghurt Dip

Ingredients

• 100g/3½oz chickpea flour
• ¼ tsp salt
• ½ tsp chilli powder
• ¼ tsp bicarbonate of soda
• ½ tsp ajwain seeds
• ¼ tsp ground turmeric
• 3-4 tbsp water
• 200ml/7fl oz sunflower oil
• 1 aubergine
• 1 large potato
• 1 lemon
• 1 red onion
• 1 tsp chilli powder
• ½ tsp salt
• 2 tbsp Greek-style yoghurt
• 1 tsp dried mint
• ½ tsp ground cumin
• pinch salt
• small bunch fresh coriander
• 5-6 fresh mint
• 1-2 green chillies, seeds
• 1cm½in piece fresh ginger
• 1 small garlic
• 1 tsp fresh lime juice
• 1 tbsp water
• pinch salt

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 13 of 18 ingredients. The other 5 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Potato	1 medium (173g) baked	161
Chickpea	1/2 cup canned (120g) drained	134
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Lemon	juice of 1 lemon (48ml)	12
Lime	juice of 1 lime (44ml)	11
Turmeric	1 tsp ground (3g)	9
Cumin	1 tsp ground (2.1g)	8
Garlic	1 clove (3g)	4
Mint	2 tbsp fresh (3g)	2
Ginger	1 tsp grated fresh (2g)	2
Salt	1 tsp (6g)	0
Seed	not in our table	0
Water	not in our table	0
Sunflower Oil	not in our table	0
Coriander	not in our table	0
Peppermint	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.