I’ve made a real effort this year to eat all produce grown in my own country. The difference in flavour (not to mention the environmental impact) is fantastic. It’s really obvious with things like strawberries, which taste mealy and pappy out of season, but you can taste it too in other fruit and veg. Produce that hasn’t been picked prematurely and then flown or freighted across the world just tastes more right.
Beginning this challenge in January in the UK has meant a LOT of root vegetables… When I got bored of your standard root vegetable stews, I started thinking outside the box. Swede pairs beautifully with Indian spices, somehow, and its bright orange flesh makes pakoras that hide a burst of colour in their burnished skin, only visible when cut. I love these with brown rice, mango chutney and dhal piled high with coriander.
I’m really excited for summertime’s pantheon of different fruit and veg. Does that make me totally sad?
Do you look at the country of origin of your produce? What’s your favourite seasonal veg?
Makes 6-8 patties.
1 swede, peeled and cut into small chunks
1/2 onion, finely chopped
1/2 tsp ground coriander
1/2 tsp turmeric
1 1/2 tsp garam masala
2 tbsp flour (Any will do. I used wholewheat, but I think gram would be really lovely)
1 egg replacer (2 tbsp ground flax with 3 tbsp water, mixed in a ramekin and set aside) OR 1 egg
small bunch coriander, finely chopped
oil for frying
lime pickle and mango chutney, to serve
1. Cook your swede, either in boiling water for 10 minutes, or in the microwave.
2. Mash the swede roughly in a large bowl and add the chilli, onion and spices. Mix the flour and egg replacer together to make a kind of batter and stir in, then add the coriander.
3. Shape in to little patties and fry in the oil over a medium-high heat. Serve warm with the chutnies and a lovely dhal.