KOTLET SABZIJAT ( vegetable fritters)

This is a favourite Persian recipe from my new book “Pardiz, a Persian Food Journey ,” which will be in bookshops on 1st November.
I love these light vegetable fritters with their spicy tomato sauce. You can serve them as a starter, a main dish or as part of a great Persian shared feast.
The choice of what vegetables to use is totally up to you. Every time you make them, change the ingredients and you have a new dish. They are also gluten free, which now has become important for some people.
You can eat them cold and they make a great addition to any picnic.

• for 4-6 people as part of a shared feast
• 2 leeks finely chopped and gently fried in a little butter and olive oil until soft
• 1 carrot, grated
• 2 young zucchini, grated
• 15 green beans, finely sliced
• 50 gr shelled or frozen peas
• 1/2 bunch Italian parsley, chopped
• 1/4 bunch coriander, chopped
• 1/4 bunch dill, chopped
• 5 organic eggs
• 50 gr chickpea flour
• salt and pepper to taste

• to the softened leeks, add all the vegetables
• gently fry for 5 minutes

• now add the herbs, salt and pepper to taste
• stir everything together well and set aside in a bowl

• make the tomato sauce:
• melt some butter and olive in a saucepan
• gently fry 1 teaspoon each of ground cumin and fenugreek seeds
• 1/2 teaspoon chilly flakes
• 2 crushed garlic cloves
• add 2 tablespoons pomegranate molasses
• cook for about 10 minutes then add
• 400 gr peeled and crushed tomatoes
• salt, pepper and 1 teaspoon sugar
• cook for an other 10 minutes, transfer onto a serving dish and keep warm

• in a bowl, mix the eggs, salt and pepper together
• then add the chickpea flour stirring very well as not to get lumps

• add the egg mixture to bowl of vegetables and mix well

• in a large fry pan, melt some butter and olive oil
• using a tablespoon, spoon some of the vegetable mixture into the fry pan
• repeat until you have about 6-7 portions
• cook for 2 minutes on each side