Indian Spiced Leftover Summer Vegetable Fritters

• 1 Large Egg
• 3 tablespoons Plain Flour
• 1/2 teaspoon Baking Powder
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Chilli Powder
• 1 Very Small Baking Potato
• 1/2 A Large Courgette (Zucchini)
• 1/4 Red Onion
• 1/4 Red Bell Pepper
• 1/2 teaspoon Salt
• Black Pepper
• Olive Oil
• Corriander (Cilantro) to garnish

1. Grate the courgette on the biggest hole of a box grater. Peel and grate the potato. Mix the salt into the grated vegetables and set aside.
2. Slice the onion and the pepper.
3. Beat together the egg, flour, baking powder, spices and some freshly ground black pepper to make a thick batter.
4. Squeeze all the liquid out of the grated potato and courgette mixer by hand or using a sieve and add to the batter along with the onions and peppers. Mix well until everything is coated with batter.
5. eat a little olive oil in a non stick frying pan over a medium heat. Gently fry heaped tablespoons of the vegetable mix, pressing down the tops with the back of the spoon to make flatter fritters. Cook for a few minutes on each side until golden.
6. erve in a stack sprinkled with roughly chopped coriander. Enjoy!

egg, flour, baking powder, ground cumin, chilli powder, baking potato, courgette, red onion, red bell pepper, salt, black pepper, olive oil, cilantro

Taken from food52.com/recipes/23313-indian-spiced-leftover-summer-vegetable-fritters (may not work)