Ingredients
| 2 carrots, peeled | |
| 2 zucchini, peeled | |
| 4 large potatoes, peeled | |
| 2 large red onions, sliced thinly | |
| 1 teaspoon salt | |
| 1 tablespoon cornflour | |
| ½ cup rice flour | |
| ½ teaspoon black pepper | |
| 1 teaspoon cumin seeds | |
| sunflower oil, for frying | |
| YOGHURT DIP | |
| 1½ cups Greek yoghurt | |
| 2 cloves garlic, crushed | |
| 1 tablespoon chopped dill tips (dried is OK) | |
| ¼ cucumber, finely grated | |
| 1 tablespoon olive oil | |
| salt | |
| sumac, to garnish |
The original recipe is made with flour and eggs but here I wanted to bring a gluten-free/vegan option. It’s sooo yum… you can thank me later!
Instructions
| 1. | Use a julienne peeler or a grater to cut the carrots, zucchini and potatoes into thin strips. |
| 2. | Put into a large strainer over a bowl and add the onions and salt. |
| 3. | Mix well and let the mixture stand for 30 minutes. From time to time, squeeze the mixture well until there is almost no liquid. |
| 4. | Transfer to a bowl and add the cornflour, rice flour, black pepper and cumin seeds. Mix everything well. |
| 5. | If the mixture seems too wet, gradually add a little more rice flour. |
| 6. | Form into flat patties with your hands and fry over a medium heat in semi-deep oil until golden, about 3-4 minutes on each side. |
| 7. | Serve with yoghurt dip and fresh vegetables. |
| 8. | YOGHURT DIP |
| 9. | Mix all ingredients and serve. |
Recipes & food styling Carmel Davidovitch / Photography Tony Nyberg