The Thai salsa goes just as well with plain stir-fried salmon strips or stir-fried beef as it does with these courgette fritters.
serves 2 - 4
10 ml (2 tsp) cumin seeds
10 ml (2 tsp) coriander seeds
450 g (1 lb) courgettes
115 g (4 oz) chick-pea (gram) flour
2.5 ml (1/2 tsp) bicarbonate of soda
120 ml (4 fl oz) 1/2 cup groundnut oil
salt and ground black pepper
fresh mint sprigs, to garnish
for the thai salsa
1/2 cucumber, diced
3 spring onions, chopped
6 radishes, cubed
30 ml (2 tbsp) fresh mint, chopped
2.5 cm (1 in) fresh root ginger, peeled and grated
45 ml (3 tbsp) lime juice
30 ml (2 tbsp) caster sugar
3 cloves garlic, crushed
1. Heat the wok, then dry fry the cumin and coriander seeds. Cool them, then grind well, using a pestle and mortar.
2. Cut the courgettes into 7.5 cm (3 in) sticks. Place in a bowl.
3. Process the flour, bicarbonate of soda, spices and salt and pepper in a food processor or blender. Add 120 ml (4 fl oz) warm water with 15 ml ( 1 tbsp) groundnut oil and process again.
4. Coat the courgettes in the batter, then leave to stand for 10 minutes.
5. To make the salsa, mix together the cucumber, spring onions, radishes, mint, ginger and lime juice in a bowl. Stir in the sugar and the garlic.
6. Heat the wok, then add the remaining oil. When the oil is hot, stir-fry the courgettes in batches.
7. Drain well on kitchen paper, then serve hot with the Thai salsa, garnished with fresh mint sprigs.
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