Hello! I'm back in the kitchen after far too long away with an easy arthritis-friendly recipe for these sunny yellow fritters packed with anti-inflammatory turmeric.
These little fritters make a great quick lunch or accompaniment to a curry. Gram or chickpea flour is sold quite widely now, it's traditionally used in Indian cooking (especially to make bhaji) and goes wonderfully crisp and light when fried. Chickpeas are also a great source of protein, fibre, folate and magnesium. People with all types of arthritis have been shown to get less magnesium and folate than their healthy peers so it's a good idea to look for easy ways to increase the amount you get in your diet through things like peas and beans. You can use whatever mix of sweetcorn and pulses you like here really but you may need to add a little more flour accordingly.
I tend to make this recipe in a jug using a hand blender. I find snipping spring onions easiest on my joints but you can chop them or even blend them if you prefer. If you find grating difficult just skip out adding the carrot.
250g mix of peas, sweetcorn and chickpeas (I used a 165g tin of sweetcorn and some chickpeas)
75g gram/chickpea flour
1 small grated carrot (optional)
1 medium egg
4 spring onions, roughly snipped or chopped
1/2tbsp garam masala
1tsp mango chutney or brinjal pickle
Sunflower or rapeseed oil for frying
Tzatiki for serving
Makes about 10 fritters
Put a rough 2/3rd of your peas, chickpeas and sweetcorn in a blender of food processor jug and whizz them up with the egg, gram flour, spices and chutney/pickle until you have a rough paste.
Stir in the remaining peas etc, grated carrot and spring onions.
Heat a large frying pan with a thin layer of rapseed or sunflower oil. Drop dessert spoonfuls of the mixture into the hot oil to make little fat pancakes. You should be able to cook 3 or 4 at a time. Flip the fritter when the edges look set and the underside is golden - fry the other side for about 90 seconds until also crisp and golden, then serve immediately.