Vadouvan-spiced vegetable fritters with salad

Ingredients

• •1/4 cup plain Greek yogurt
• •1 lemon, zested and halved for juicing later
• •1/2 head cauliflower, cut into bite-sized florets
• •1 Yukon gold potato, peeled and large diced
• •3 clove garlic, peeled and finely chopped
• •3 oz baby spinach
• •1 Tbsp Vadouvan curry powder
• •1/4 cup bread crumbs
• •1/4 cup tempura
• •1 Egg
• •2 oz lettuce, torn
• •3 oz radishes, thinly sliced into rounds
• •2 1/2 oz pickled beets, drained on paper towel lined cutting board and cut into matchsticks
• •2 Tbsp feta cheese, crumbled
• •Olive oil
• •Salt
• •Black pepper

Steps

1. 1Heat a large pot of boiling water on high. In a bowl, combine the **yogurt**, **lemon zest**, the juice of 1/2 the **lemon** and a drizzle of olive oil; season with salt and pepper to taste.
2. 2Add the **cauliflower** and **potato** to the pot of boiling water and cook 11 to 13 minutes, or until tender when pierced with a fork. Drain thoroughly and put in large bowl of the food processor. Process until smooth. Transfer back to pot. Season with salt and pepper to taste. Alternatively, return cooked vegetables to pot and mash with a fork until smooth.
3. 3While the vegetables cook, i a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **garlic**; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the **spinach** and **curry powder**; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a cutting board and finely chop. Wipe out the pan.
4. 4Add the **chopped spinach**, **bread crumbs**, **tempura**, and **egg** to the pot of mashed vegetables. Stir thoroughly to combine; season with salt and pepper. Using your hands, form the mixture into 8 equal-sized patties. Transfer to a plate.
5. 5In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a fritter sizzles immediately when added to the pan, add the fritters; cook 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
6. 6While the fritters cook, to make the dressing, squeeze the **juice of the remaining lemon half** into a bowl. Slowly whisk in **2 tablespoons of olive oil** until well combined; season with salt and pepper. Just before serving, in a large bowl, combine the **lettuce**, **radishes**, **beets**, and **cheese**. Add enough of the dressing to coat the salad (you may have extra dressing). Toss to combine. Divide the **cooked fritters** and salad between 2 dishes. Serve with the **lemon yogurt** on the side. Enjoy!