Spicy kale, pea and couscous fritters with an avocado, coconut and dill dipping sauce – Food & Home Magazine

Ingredients

• KALE, PEA & COUSCOUS FRITTERS
• 100g couscous
• 250g frozen peas, defrosted
• 75g kale leaves
• 130g firm tofu, chopped
• 3 small green chillies
• 1 spring onion, chopped
• 60ml (1/4 cup) chives, chopped
• 15ml (1 tbsp) garlic, finely chopped
• 5ml (1 tsp) salt
• 2,5ml (1/2 tsp) sugar
• 15ml (1 tbsp) cake flour + extra, to coat
• oil, to shallow-fry
• AVOCADO, COCONUT & DILL DIP
• 1 large avocado, peeled and pitted
• 1/2 small red onion, peeled and chopped
• 180ml (3/4 cup) coconut milk
• 60ml (1/4 cup) fresh dill
• 45ml (3 tbsp) red wine vinegar
• 5ml (1 tsp) Dijon mustard
• salt and freshly ground black
• pepper, to taste
• microherbs, to garnish (optional)