Cooking With Paula Mcintyre

Spiced Courgette fritters with yoghurt dressing 125g mashed potatoes 250g coarsely grated courgettes ½ teaspoon salt 4 scallions, finely chopped 45g rice flour 1 teaspoon garam masala ½ teaspoon cumin seeds ½ teaspoon nigella seeds Oil for shallow frying Mix the courgettes with the salt and leave for 10 minutes. Squeeze through a sieve to get rid of as much water as possible and place in a bowl with the potatoes, scallions, rice flour, and spices. Mix well. Form into small golf ball size pieces – roll and then flatten. Heat a quarter of thumb nail depth of oil in a frying pan and add the fritters. Cook until golden on both sides – about 2 minutes each side. Drain on kitchen paper and serve with the yoghurt dressing.Yoghurt Dressing 250ml Greek style yoghurt ½ teaspoon salt 2 tablespoons oil 2 teaspoons cumin seeds 2 cloves garlic, minced 2 teaspoons curry leaves ½ teaspoon turmeric ½ teaspoon Kashmiri chilli powderSeason the yoghurt with salt in a bowl. Heat the oil in a pan and add the cumin see