Lightly spiced with curry and ginger, these vegan pea & butternut fritters are served with mango chutney.
How to make these pea and butternut fritters
To make these vegan pea & butternut fritters, I am using butternut, frozen peas, silken tofu, chickpea flour, and fresh coriander. The spice mix is made with ginger, garlic, mild curry powder, and Kashmiri flakes. I am also using soy sauce and salt to enhance the overall flavour of this dish.
Kashmiri flakes are very mild and add just the right amount of heat. You can buy them from most supermarkets and grocery stores.
Step 1: Grate the butternut
Using the largest holes on a box grater, grate the butternut squash and transfer it to a mixing bowl.
Step 2: Mix in the rest of the ingredients
Stir in the peas, tofu, chickpea flour, coriander, ginger, soy sauce, garlic powder, curry powder, Kashmiri flakes, and salt until everything is well combined.
Step 3: Cook the fritters
Heat some vegetable oil in a large frying pan over medium-high heat. When the oil is shimmering, add 2 tablespoons of batter to the pan. Flatten the fritter with a spatula and cook until firm and golden, about 2 minutes. Flip the fritter around and cook on the other side until firm and golden, about 2 minutes. Transfer the fritter to a plate lined with a paper towel and keep warm.
Cooking 3 to 4 fritters at a time in the same pan, make the rest of the fritters.
Step 4: Serve the pea and butternut fritters
Serve the fritters hot with a generous squeeze of lime juice on top and a side of mango chutney.