Black sesame seeds have a lovely crunch and they’re rich in calcium, but it’s fine to leave them out or use white sesame seeds in this recipe.

Ingredients

  • 1 medium onion, finely diced
  • 3 small courgettes, coarsely grated
  • 100g chickpea (Gram) flour or wholemeal flour
  • 1 tsp salt
  • 1 tbsp sweet chilli sauce
  • 1 tbsp black sesame seeds
  • 1 tsp mild curry powder
  • Vegetable oil or coconut oil, for frying

        Method

        1. Fry the onion in a little oil until soft and translucent. Mix all the ingredients together in a large bowl. The moisture from the courgettes should make everything the right consistency – add a splash of water if it seems too dry to hold together.
        2. Let the mixture sit for around 20 minutes in the fridge, then stir again. (If you are in a rush, this is not absolutely necessary, but if you do it you will end up with a more consistent mix that will stick together better.)
        3. Heat a little oil in a non-stick pan and fry small spoonsful of the mixture for around 4–5 minutes each side or until golden brown and cooked right through.
        4. Serve immediately with sweet chili sauce, salsa or chutney on the side.

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        Recipe details

        Serves: 2–3

        Prep time: 0 hr

        35 mins

        Cook time: 0 hr

        20 mins

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