Name: Spiced swede fritters
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 4 as a starter, makes 15
Cuisine: Indian
Ingredients: 1 swede (about 650g), peeled and diced into small chunks; 75g plain flour; 100ml crème fraîche; 1 egg beaten; 1 red chilli deseeded and finely chopped; 1 red onion finely chopped; 1 tsp cayenne pepper; 2 tsp garam masala; ½ tsp ground turmeric; 1 tsp crushed coriander seed; small handful coriander chopped; sunflower oil for frying; mango chutney to serve

Home
Recipes
Spiced swede fritters

Spiced swede fritters

Silvana Franco

Save recipe

Serves 4 as a starter, makes 15

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 4.5 out of 5.21 ratingsRate

loading...

The mild flavour of swede is a great vehicle for vibrant spices, so this twist on Indian vegetable pakoras really works

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Sweet & sour lentil dhal with grilled aubergine

A star rating of 4.3 out of 5.37 ratings

Ingredients

Nutrition

Units:

MetricUS

1 swede

(about 650g), peeled and diced into small chunks
75g plain flour
100ml crème fraîche
1 egg

beaten
1 red chilli

deseeded and finely chopped
1 red onion

finely chopped
1 tsp cayenne pepper
2 tsp garam masala
½ tsp ground turmeric
1 tsp crushed coriander seed
small handful coriander

chopped
sunflower oil

for frying
mango chutney

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving (4)

kcal242
fat14g
saturates7g
carbs23g
sugars9g
fibre3g
protein6g
salt0.1g

low

Method

step 1

Cook the swede in a pan of boiling water for 15 mins until tender, then drain well. In a large bowl, mix together the flour, crème fraîche and egg to make a smooth, thick batter. Stir in the chilli, onion, spices and coriander, then season generously. Very roughly mash the swede and stir into the mixture.
step 2

Heat a splash of the oil in a large non-stick pan and cook small, flattened spoonfuls of the mixture for 2 mins on each side until crisp and browned. Serve hot with chutney.

Recipe from Good Food magazine, March 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.21 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now