Indian-Spiced Pea Fritters with Ribbon Salad and Curried Yoghurt

Steps

1. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook leek, first measure of onion, garlic, Indian 5-spice blend and curry powder for about 3 minutes, until tender and fragrant.
2. Add peas to pan and cook for about 2 minutes, until peas have defrosted. Remove pan from heat and roughly mash. Finely chop spinach and fold through pea mixture. Season with pepper.
3. Add eggs, salt, flour and lemon zest and juice to a large bowl and whisk until smooth. Add pea mixture to bowl, along with panko breadcrumbs and stir to combine. Reserve pan and wipe clean with paper towels.
4. Heat a drizzle of oil in reserved pan on medium heat. Using a ½ cup measure, scoop fritter mixture into pan, pressing down lightly. Cook fritters, in batches, for about 3 minutes each side, until golden and cooked through. Add more oil as needed.
5. While fritters cook, peel cucumber and carrot into long, thin ribbons stopping when you reach the core (discard cores or thinly slice). Thinly slice red onion. Place all in a medium bowl along with olive oil and vinegar. Season with salt and pepper and toss to combine.
6. To serve, divide Indian-spiced pea fritters between plates and top with a dollop of curried yoghurt sauce. Serve ribbon salad on the side and garnish with mint. Serve lemon wedges on the side for squeezing.