- 1 litre water
- 1 lemon, zested and juiced
- 50 g flour, plus extra for dusting
- 1 t salt
- 600 g celeriac, peeled and quartered
- 30 g coriander, roughly chopped
- 80 g paneer, cut into small cubes
- 1 free-range egg, lightly beaten
- 4 garlic cloves, finely chopped
- 1 T fresh ginger, finely grated
- 1 T fresh turmeric, finely grated
- Oil, for deep frying
- 1⁄2 cup coconut cream
- 1 lime, quartered, for serving
Pour the water into a saucepan. Whisk in the lemon juice, half the our and the salt and bring to the boil. Reduce the heat and add the celeriac. Simmer for 25 minutes, or until tender. Drain and grate the celeriac into a bowl, or process in a blender.
Add the remaining our, coriander, paneer, egg, garlic, ginger and turmeric and mix until combined. Roll into balls and dust in our. Place on a tray lined with baking paper and chill for 30 minutes.
Heat the oil and deep-fry in batches over a medium heat until golden. Drain on kitchen paper.
Serve with a splash of coconut cream and lime wedges.
Cook's note: Both spicy and sour flavours are riding the wave as diverse cuisines such as Asian and South American expand their reach. We know you already can’t get enough of chilli, but Abigail’s list of ingredients to watch (not for the faint of heart, tongue or throat) includes the fruity pink peppercorn (technically, not a peppercorn but the fruit of the Brazilian pepper tree), aromatic cloves, mouth-tingling lemony Szechuan pepper, pungent horseradish and antioxidant-packed turmeric. “As veggies increasingly take centre-stage on our tables, spices like these can be used inventively to enhance their natural flavours and add new layers,” says Abigail.