Courgette Masterclass - Rosti with Eggs and Bhajis with Mango Dip - James Martin Chef

Ingredients

• 1 large courgette, grated
• 1 tbsp crème fraiche
• 15ml veg oil
• salt and pepper
• 2 eggs
• Drizzle of veg oil
• 1 large onion, sliced
• 1 courgette, grated
• 1 tsp turmeric
• 2 tsp curry powder
• 200g gram flour
• 1 /2 small bunch fresh coriander, chopped
• Water to bind
• 1 jar mango chutney
• ½ a bunch of coriander
• 2 limes juice only
• Pop the courgette into a bowl, mix with the crème fraiche, pop into a frying pan with the butter and oil, season when golden then flip over and cook again until golden on both sides.
• Fry the eggs until crisp.
• To serve, sit the rosti onto plates, top with the eggs and sprinkle over sliced chillies.
• Mix all the ingredients together for the bhajis, then deep fry in batches for 2 to 3 minutes at 170c, then drain onto kitchen paper and sprinkle with salt.
• Blitz the chutney with the coriander and lime until smooth. Serve with the bhajis.