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Curry Vegetable Fritters

Curry Vegetable Fritters

Curry Vegetable Fritters

Crispy vegetable fritters with a hint of curry are ideal pick-me-up snacks, adding a boost of energy, with some dietary fibre to go along with that dash of spiciness.
Crispy fritters with a hint of curry – the ideal pick-me-up, these add a boost of energy, together with vitamins and dietary fibre.

Cooking Time45 minutesDifficulty:Medium
Curry Vegetable Fritters


  • 200 g (about 3 spuds) Potato
  • 100 gCorn, chopped
  • 50 gCelery, chopped
  • 50 gCarrot, chopped
  • 50 gOnion, chopped
  • 10 gGarlic, chopped
  • 1Egg
  • 2 tbspCornstarch
  • To taste Salt & Pepper
  • 2 tbspCurry Powder
  • For serving Mesclun Greens


1) Parboil potatoes in a large pot of water for 15 to 20 minutes (depending on their size) until soft. Use a fork to check if the potatoes are well-cooked. If the fork goes in easily, the potatoes are done.

Curry Vegetable Fritters

2) Preheat the microwave oven at 180°C. Peel the potatoes and mash them with a potato masher or fork. Pulse all the vegetables and the egg in the mixer grinder to obtain a coarse mixture. Season with cornstarch, salt, pepper and curry powder.

Curry Vegetable Fritters

3) Shape the vegetable fritters with a spoon and place them on an oiled tray.

Curry Vegetable Fritters

4) Bake the fritters in the microwave oven by pressing DOUBLE GRILL/GRILL once to select Double Grill. Turn the dial to set cooking time to 15 minutes and press START/SET. Bake until golden brown, and serve with mesclun greens on the side.

Curry Vegetable Fritters

Tips:  Use waxier varieties of potatoes like the granola or hertha so the fritters can bind without the addition of any cornstarch.

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