Oh my pudding pie these fritters are sky high. Have you ever started making one thing and then ended up making something totally different? Usually it turns out for the better, when we just go, with the flow.
It’s hot and muggy and feeling like India. This is how rosemary turned into Tawa Fry masala, drastic change, drastic results. You are perhaps wondering what in India is Tawa Fry? Ta, I will tell you, and don’t feel obligated to concoct this spice blend, these Indian Lamb & Eggplant Fritters would be just as lovely with a simple blend of cumin, coriander,turmeric, fennel seeds, and chili. But the Tawa Fry is really good, here goes.
Tawa Fry Masala Spice Mix
- 2 tsp cumin seeds
- 2 Tbs fennel seeds
- 2 Tbs coriander seeds
- 2 Tbs dried red chilis
- 1/2 tsp cloves
- 2 tsp whole black pepper
- 1 cinnamon stick
- 6 cardamom pods
Roast the cumin, fennel,coriander and cardamom in a dry frying pan until aromatic. Let them dry and in a coffee grinder (remember rice in between coffee and spices to clean it) or mortar and pestle, grind to a fine powder. Optional additions to this blend include turmeric, mango powder (if you can find it), dried pomegranate seeds and fenugreek leaves. Traditionally this spice mix is used for fried or stuffed vegetables cooked on an indian Tawa or Tava ( a flat frying pan).
Day 4 of the whole 30 and we are keeping at it steadily. Just trying to keep life interesting. There’s nothing more boring and cliche than eating the same foods all the time when it comes to cleanses. I think it’s a big reason why people get bored and give up. Just takes a bit of creativity and time to keep things exciting, regardless of the lack of cheese.
These Indian Lamb and Eggplant Fritters almost remind me of pate on the inside, they are so smooth and creamy, but the outside is nice and crispy. They go really well with the Cashew Cucumber Raita, but you could just as easily use full fat yogurt and keep the other ingredients the same.
Ingredients
- 1 Tbs coconut oil
- 1 whole eggplant, diced into small cubes
- 1 onion, chopped
- 1 garlic clove, minced
- 3 tsp Tava Fry Masala or your favourite Indian Masala Blend
- 1/3 cup desiccated coconut (optional)
- 1/2 cup almond meal
- 2 Tbs tapioca flour
- 2 eggs
- 1 lb ground lamb
- coconut oil or tallow for frying
- 1/2 cup cashews, soaked for at least an hour
- handful chopped cilantro
- 1/4 cucumber finely chopped
- 1/2 tsp salt
- 1/4 tsp cumin seeds
Instructions
- Heat 1 Tbs coconut oil and add spices and coconut, stir around for just a minute before adding onion and garlic. Cook until onion is translucent.
- Add Eggplant and cook until really soft and mushy, stirring often.
- Let this cool down a touch before blending into a smooth puree or use an immersion blender.
- Add to this puree, 2 eggs, almond flour, tapioca flour,salt and ground lamb and mix it all together well.
- Allow the mixture to chill in the fridge for at least an hour.
- Set oven to 350F
- Melt 1 Tbs coconut oil in a hot pan and drop 2 Tbs size balls of eggplant-lamb mixture to fill the frying pan. Brown both sides about 2-3 minutes per side and pop the pan in the oven for another 10 minutes.
- For the Cashew Cucumber Raita blend soaked cashews with 1 cup water, cilantro and salt until smooth, mix in the cucumber and cumin.
- Bon Appétit !
