Roasted Red Pepper and Tomato Chutney
These were always served as the vegetarian option at weddings and I did feel sorry for those vegetarians, because when everyone else was indulging in spicy tandoori chicken and lovely lamb kebabs, they were just eating a few spiced spuds. I now realise I've spent too many years missing out on what is in fact a wonderful snack. In my version, the potato cake is seasoned simply with ginger and garam masala (I like mine with a touch more spice, but just make them to your own tastes) and the chickpea batter makes them light and crisp on the outside and soft and spicy in the middle. I love making these as they are all about getting your hands really into the food and slopping batter all over the place. Well, that's how my kids like to help.
I like these with either a fresh zingy mint chutney on a warm sunny day or a warming chilli tomato chutney on a cosy cool evening.
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