Spiced leek fritters with Coconut & Coriander dip

For the dip:

100g Greek yogurt

100g sour cream

2 tbsp Basbas Coconut & Coriander (or more to taste)

2 tbsp lemon juice

3 tbsp olive oil

Salt & black pepper to taste

For the fritters:

Olive oil

3 leeks, trimmed and thinly sliced

5 banana shallots, peeled and finely chopped

1 red chillies, deseeded and finely chopped

20g parsley, finely chopped

10g coriander, finely chopped

1 tsp ground coriander

1 tsp ground cumin

½ tsp ground cinnamon

½ tsp turmeric

1 tsp sugar

120g self-raising flour

1 tbsp baking powder

1 egg

150ml milk

55g unsalted butter, melted

1 egg white


Black pepper


  1. Heat 2 tablespoons of olive oil in a large frying pan and sauté the leek and onions over medium-high heat, stirring occasionally, until soft but not browned. Add the chillies, parsley, coriander, spices, sugar, and season well with salt and pepper. Remove from the heat and set aside to cool.
  2. In a large bowl, mix the flour, baking powder, egg, milk, butter and some salt and pepper to form a batter. In a separate bowl whisk the egg white till soft peaks are formed. Gently fold both into the vegetable mixture.
  3. Heat 2 tablespoons of oil in a large non-stick frying pan over medium heat. Use a 80ml scoop (or thereabouts) to add a scoop of batter to the pan (depending on the size of the pan you can cook 3-4 fritters at a time) and push each one with the back of the scoop to flatten until you have four large fritters. Cook until golden, about 3–4 minutes on each side. Transfer to a kitchen paper lined plate and repeat until the mixture is used up, adding excess oil as required.

The Dip:

  1. To make the dip mix all the ingredients together in a bowl and season to taste.