Vegan winter vegetable fritter recipe | Brasserie Blanc

Ingredients

• 2 medium onions, diced
• 60g fresh ginger, peeled and grated
• 4 red chillies, deseeded and finely sliced
• 2 tbsp yellow mustard seeds
• 250ml cider vinegar
• 700g Bramley apples, peeled, cored and diced
• 1.2kg pumpkin (1kg once peeled and deseeded) cut into 1cm cubes
• 225g caster sugar
• 1 tsp salt
• 50ml olive oil
• 1 small onion, finely diced
• ½ tsp fennel seeds
• ½ tsp red chilli, deseeded and finely chopped
• Sprig of thyme
• 250g pumpkin, cut into 1cm cubes
• ¼ white cabbage, finely sliced
• ¼ red cabbage,finely sliced
• ¼ celeriac, coarsely grated
• 1 medium carrot, coarsely grated
• 1 beetroot, peeled and coarsely grated
• 1 medium potato, peeled and coarsely grated
• 125g gram flour
• ½ tsp salt
• ½ tsp cayenne pepper
• 1 tsp madras curry powder
• 4 tbsp oil