Ingredients

6 spring onions
1 red pepper, deseeded
1 red chilli, deseeded
25 g (1 oz) plain flour
1 tsp baking powder
1 tsp each of ground coriander and cumin
1 x 250 g pack Cauldron Organic Tofu
50 g (2 oz) beansprouts
1-2 tbsp chopped coriander
1 egg, beaten
Oil for frying

For dip:
6 tbsp sweet chilli sauce
1 red chilli, deseeded and chopped

Place spring onions, pepper and chilli in food processor and blend for 1-2 minutes until finely chopped. Place in a bowl with flour, baking powder and spices and season with salt and pepper. Mix. Drain tofu, chop and blend in processor before adding to flour mix with beansprouts and coriander. Mix lightly then stir in egg. Heat 600 ml (1 pt) oil in a wok or deep fat fryer until 190C or 375F. Using damp hands, form mix into 12 small heaps. Fry fritters in hot oil for 1 minute or until golden then turn and cook for another minute until golden on both sides. Drain. Mix sweet chilli with chopped chilli and serve as a dip for fritters.

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