Spaghetti squash fritters, tamarind sauce, slaw and coconut cashews

This meal was inspired by a street food show I watched on Netflix. In Delhi they cooked a delicious version of Aloo tikki chaat. This version is nothing really like that but the flavours are inspired by it. Here I have made fritters from the spaghetti squash but I think that if you roasted a kilo of potatoes with onion, ginger, garlic curry powder and a little chilli it would also be delicious!

We ate this as is but you could add some chick peas if you wanted for extra protein. Sliced chilli on top really made this dish, it benefits from a little spice. Zhoug would also make a lovely addition.

Spiced spaghetti squash patties

1 spaghetti squash -   mine was about 2kg but 1.5-2kg would work
1 onion, finely diced
2 garlic, crushed or chopped
2-3 tsp curry powder
2 t fresh ginger, finely grated
2 eggs
¾ cup chickpea flour or perhaps half a cup of plain flour - you can always add more
1 green chilli – optional

Cut the spaghetti squash in half and place on an oven tray, cut side down. Roast at 180 degrees for 30 minutes.

Heat some oil in a small pan and add in the garlic, ginger and onion and cook until the onion is soft but without colour. Add in the curry powder and cook for a further minute. Set aside.

Remove the squash from the oven and with a fork pull the squash flesh out and into a bowl. It should come out in threads/spaghetti. Add in the onion mix, flour and eggs. Season well and add the chilli if using. Mix together.

Heat a pan with a decent amount of oil. I used coconut and olive oil . Fry spoonfuls of the batter until golden on each side.

Serve with the tamarind sauce, the slaw, coconut and nuts, a dollop of yoghurt and chopped spicy chilli

Tamarind sauce

¼ cup tamarind paste - I bought some from the supermarket
¼ tsp ground ginger powder
¼ tsp salt
2 T maple syrup
1 T lemon juice
1-2 T water to thin

Mix together.

 Beetroot carrot and cabbage slaw

4 small beets
1 large carrot
¼ small cabbage
1 cup chopped coriander
Lemon juice a little olive oil and salt

half a cup each of toasted coconut flakes and cashew pieces

I grated everything through the food processor and added the coriander and then lots of lemon juice, a little olive oil and salt. At the time I added the coconut and cashews into the salad but I think they are better sprinkled on top of the whole meal.