Sri Lankan Daal With Crispy Courgette & Corn Fritters, Date Tamarind Chutney & Organic Soy Yoghurt

Method

1. Take out a large saucepan, a large frying pan and a large mixing bowl.
2. Grate the courgette then place it into a sieve or perforated colander rested over a bowl or colander. Toss it in a large pinch of sea salt, set aside for 10 minutes, then squeeze and drain as much liquid as you can from the courgette. If you don't do this your fritters won't crisp up.
3. Add the sri lankan daal sauce, red lentils and 300ml of water (or 600ml for a 4 person box) to your saucepan and cook for 10-15 mins until the lentils are soft and tender. Stir occasionally while cooking and add a splash of water as needed if it reduces too much or starts to stick. Season to taste with salt.
4. Drain the sweetcorn and add it into your large mixing bowl with the squeezed courgette and fritter dry batter . Season well with salt and pepper. You may need to add a little water to bind the batter mix. The less water you use, the crispier your fritters will be so start with 50ml and add more if needed until the mix is just starting to stick together (it will bind better once it's fried!).
5. Heat a drizzle of oil in your frying pan over a medium heat. Add a large spoonful of the batter mix to the pan and press down to form a 1cm thick fritter (they don’t need to be perfect circles!). Cook each side for 4-5 minutes or until golden and cooked through. Repeat with the remaining batter.
6. Divide the sri lankan daal between serving bowls, top with the spiced courgette and corn fritters, drizzle over the soy yoghurt and date tamarind chutney , and garnish the dish with a few picked coriander leaves to finish. Enjoy!

Highlighted = a make-ahead base; that's where it goes in.