Ingredients Edit

• 1 large potato, peeled
• 1 carrot, peeled
• 1 onion
• 1 zucchini
• 30 g butter
• half teaspoon curry powder
• salt, pepper and lemon juice to taste
• chilli (optional)
• 2 tablespoons plain flour
• 1 egg, beaten
• half cup vegetable oil

Salsa Edit

• 1 tomato, chopped
• 1 spring onion, sliced
• 1 cup plain yoghurt
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped parsley

Directions Edit

1. Coarsely grate each of the vegetables separately.
2. Mix potato, carrot and onion together. Reserve the zucchini.
3. Heat butter in pan. Gently cook the curry powder for 1 minute.
4. Add grated potato, carrot and onion. Cook for 5 minutes, until the mixture has thickened.
5. Meanwhile also add salt, pepper, lemon juice and chilli (optional).
6. Transfer to a bowl. Add grated zucchini and flour. Mix well. Stir in egg until well combined.
7. Heat oil in frying pan. Drop level tablespoonsful of mixture into pan. Cook on both sides until crisp.
8. Drain on absorbent paper.
9. Serve with Salsa Dipping Sauce.

Salsa Edit

1. Place all ingredients in a food processor or blender. Process until smooth.