Crispy Githeri Fritters with Kachumbari Yogurt Dip

Method

1. Make the dip first so the flavours mingle: stir the yogurt with the tomato, red onion, chilli, lime juice, salt and a third of the coriander. Keep it in the fridge.

   Add in this stepGreek yogurt 120 gTomato, seeded and finely diced 1Red onion, finely diced ¼Green chilli, finely chopped ½Lime ½Salt (for the dip) 1 pinchFresh coriander, chopped 1.8 g

2. Pat the beans and sweetcorn very dry with kitchen paper; wet beans make soft fritters that fall apart. Mash the beans in a bowl with a fork or potato masher until mostly smooth, leaving a few pieces for texture.

   Add in this stepCanned red kidney beans, drained 200 g

3. Add the sweetcorn, spring onions, garlic, the rest of the coriander, cumin, curry powder, salt, egg and flour and mix well. The mixture should hold together when squeezed; if it is too wet, add a spoonful more flour. Chill for 10 min so it firms up.

   Add in this stepCanned sweetcorn, drained 120 gSpring onions, finely sliced 2Garlic cloves, grated 1Fresh coriander, chopped 4.2 gGround cumin ½ tspCurry powder ½ tspSalt ½ tspEggs 1Plain flour 35 g

4. With wet hands, shape the mixture into 8 patties about 6 cm wide and 1.5 cm thick.

5. Pour the oil into a 24 cm frying pan to a depth of about 1 cm and heat it on medium-high heat to 170–175 °C; a crumb of mixture should sizzle steadily straight away. Keep a lid nearby and never leave hot oil unattended.

   Add in this stepVegetable oil (for shallow frying) 150 ml

   medium-high heat

6. Lower the fritters in gently, away from you, and fry on medium heat in batches (2×) for about 2 min 30 sec per side, turning once with a spatula, until deep golden and crisp. Drain on a rack or kitchen paper.

   medium heat

7. Serve hot with the kachumbari yogurt dip.