5 Bean & Makrut Lime Fritters with Coconut Yoghurt

Name: 5 Bean & Makrut Lime Fritters with Coconut Yoghurt
Total time: PT30minutes
Yield: 2
Ingredients: 3 tbsp olive oil; 1 onion, finely chopped; 1 tsp salt; 6 makrut lime leaves, finely chopped; 3 garlic cloves, finely chopped; 1 thumb-sized piece ginger, peeled and grated; 2 green finger chillies, finely chopped; 1 tsp ground cumin; ½ tsp ground turmeric; ½ tsp ground ginger; 1 tbsp tamarind paste; 1 pouch Merchant Gourmet 5 Bean Medley; 200g sweet potato, peeled and finely grated; 90g breadcrumbs; Vegetable oil, for frying; 100g coconut yoghurt; ¼ tsp salt; Zest of 1 lime; Lime wedges, to serve

Golden, crisp fritters made with our 5 Bean Medley, sweet potato and fragrant makrut lime leaves, served with a cooling coconut yoghurt. Packed with warming spices and plenty of texture, they're perfect for sharing, lunch or a light dinner.

Written by Helen Graham

30 minutes Serves 2 Beginner

Ingredients

3 tbsp olive oil
1 onion, finely chopped
1 tsp salt
6 makrut lime leaves, finely chopped
3 garlic cloves, finely chopped
1 thumb-sized piece ginger, peeled and grated
2 green finger chillies, finely chopped
1 tsp ground cumin
½ tsp ground turmeric
½ tsp ground ginger
1 tbsp tamarind paste
1 pouch Merchant Gourmet 5 Bean Medley
200g sweet potato, peeled and finely grated
90g breadcrumbs
Vegetable oil, for frying
Coconut Yoghurt
100g coconut yoghurt
¼ tsp salt
Zest of 1 lime
Lime wedges, to serve

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5 Bean Medley

240G

Heat the olive oil in a frying pan over a medium heat.
Add the onion, salt, makrut lime leaves, garlic, ginger and chillies. Cook for around 10 minutes until softened.
Stir in the cumin, turmeric, ground ginger and tamarind paste and cook for a further 2–3 minutes.
Transfer the mixture to a food processor with the Merchant Gourmet 5 Bean Medley and pulse until combined but still textured.
Spoon into a bowl and mix through the grated sweet potato and breadcrumbs.
Divide the mixture into 7 patties.
Stir together the coconut yoghurt, salt and lime zest and set aside.
Heat approximately 1cm of vegetable oil in a frying pan over a medium heat.
Fry the fritters in batches for around 4 minutes per side until crisp and golden.
Transfer to kitchen paper to drain.
Serve immediately with the coconut yoghurt and lime wedges.

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