Vadouvan-Spiced Vegetable Fritters with Lemon Yogurt & Butter Lettuce Salad

Crispy, vegetable-filled fritters are a tasty delight in cuisines across the world. Our fritters showcase a trio of vegetables—cauliflower, spinach and potato—which we’re mashing together before pan-frying them. The owe their warming, aromatic flavor to Vadouvan powder, a type of French-influenced blend that often includes shallots alongside classic like and . A dipping sauce of bright, lemony yogurt offers a cooling complement to the fritters and echoes the dressing for our pickled beet and butter lettuce salad.

Blue Apron Wine Pairings Arco von Kammersbründl Grüner Veltliner, 2015 Cristián Pino Belmar Sauvignon Blanc, 2015

Ingredients 1 Cage-Free Farm Egg 4 Ounces Spinach 3 3 Radishes 1 Head Butter Lettuce 1 Head Cauliflower 1 Lemon 1 Yukon Gold Potato Knick Knacks 2 ½ Ounces Sliced Pickled Beets 2 Tablespoons Crumbled Feta Cheese 1 Tablespoon Vadouvan ½ Cup Matzo Meal ½ Cup Plain Greek Yogurt

Makes: 2 servings Prep Time: 15 minutes | Cook Time: 30–40 minutes

For cooking tips & tablet view, visit blueapron.com/recipes/1116 Recipe #1116 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/1116 1 2

Prepare the ingredients & make the sauce: Cook the cauliflower & potato: Wash and dry the fresh produce. Heat a large pot of salted water to Add the cauliflowerand potato to the pot of boiling water and boiling on high. Using a peeler, remove the lemon rind, avoiding the cook 11 to 13 minutes, or until tender when pierced with a fork. pith; mince to get 2 teaspoons of (or use a zester). Quarter and Turn off the heat. Drain thoroughly and return to the pot. Off the deseed the lemon. Core the cauliflower; cut into bite-sized florets. heat, using a fork, mash to your desired consistency; season with Peel and large dice the potato. Peel and finely chop the garlic. Cut and pepper to taste. off and discard the lettuce root; separate the leaves. Cut off and discard the radish ends; thinly slice into rounds. Drain the beets; on a paper towel-lined cutting board, cut into matchsticks. In a bowl, combine the yogurt, lemon zest, the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste. 3 4

Cook & chop the spinach: Form the fritters: In a large pan (nonstick, if you have one), heat 2 teaspoons of olive Add the chopped spinach, matzo meal and egg to the pot of oil on medium-high until hot. Add the garlic; season with salt and mashed cauliflower and potato. Stir to thoroughly combine; pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until season with salt and pepper. Using your hands, form the mixture fragrant. Add the spinach and curry powder; season with salt and into 8 equal-sized patties. Transfer to a plate. pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a cutting board and finely chop. Wipe out the pan. 5 6

Cook the fritters: Make the salad & plate your dish: In the same pan, heat a thin layer of oil on medium-high until hot. Add the juice of the remaining lemon wedges to a bowl. Slowly Once the oil is hot enough that a pinch of the fritter mixture sizzles whisk in 2 tablespoons of olive oil until well combined; season immediately when added to the pan, add the fritters; cook 4 to 5 with salt and pepper to taste. Just before serving, in a large bowl, minutes per side, or until golden brown and crispy. Transfer to a combine the lettuce, radishes, beets, cheese and enough of the paper towel-lined plate; immediately season with salt and pepper. dressing to coat (you may have extra). Season with salt and pepper. Toss to combine; season with salt and pepper to taste. Divide the fritters and salad between 2 dishes. Serve with the sauce. Enjoy!