KŪMARA & ONION FRITTERS WITH SPICY TOMATO, GINGER & FENNEL SEED CHUTNEY

Recipes, food styling & photography Will Bowman & Jane Lyons

	FOR THE TOMATO CHUTNEY
	2 tablespoons extra virgin olive oil
	1 teaspoon fennel seeds
	1 teaspoon fenugreek seeds
	1 teaspoon red pepper flakes (optional)
	1 teaspoon chilli flakes or ¼ teaspoon cayenne pepper (or both if you want it extra fiery)
	2 garlic cloves, finely sliced
	4cm piece of ginger, finely sliced
	zest of 1 lemon
	1 x 400g tin of whole tomatoes
	1 teaspoon raw sugar
	FOR THE FRITTERS
	1 large purple kūmara (approx. 450g), grated or cut into matchsticks
	1 large brown onion, finely sliced
	100g cornflour
	1 teaspoon flaky sea salt, extra for serving
	1 teaspoon cracked black peppercorns
	1 egg
	neutral oil, for frying

1.	FOR THE TOMATO CHUTNEY
2.	Put the oil, fennel seeds and fenugreek together in a pot over a medium heat and cook until fragrant.
3.	Add the red pepper flakes, chilli flakes, garlic, ginger and lemon zest and cook, stirring occasionally, for 2-3 minutes.
4.	Add tomatoes and sugar and use a wooden spoon to break up the tomatoes into smaller pieces.
5.	Season with salt and pepper, then lower the heat and let it simmer for 15-20 minutes, stirring occasionally, until slightly reduced.
6.	Serve with kumara and onion fritters or in burgers, with cheese, with eggs and sourdough or any time you feel like a spicy chutney hit.
7.	Store in a sealed jar in the fridge.
8.	FOR THE FRITTERS
9.	Combine all the fritter ingredients in a large bowl and set aside for 10 minutes.
10.	Heat 1-2 tablespoons of oil in a large pan over a medium heat.
11.	Working in batches of 4-6, use a tablespoon to dollop kūmara mixture into the hot pan.
12.	Cook for 2 minutes or until brown and crispy on the bottom side, then flip and cook for a further 2 minutes.
13.	Place fritters on a wire rack to cool briefly before sprinkling with flaky sea salt and serving with tomato chutney.