Veggie fritters and peanut sauce
Prep
15 min
Cook
15 min
Serves
4 (approx 12 fritters)
Skill
Vegetarian
Prep
15 min
Cook
15 min
Serves
4 (approx 12 fritters)
Skill
So Good Almond and Coconut MilksWinter WarmersSides and SaladsSides SaladsBreakfastLunchboxBrunchLow in Sodium
These vegie fritters are the bomb. Great for lunch or dinner these little patties help you make sure your eating all the vegetables you need. These fritters are dairy free and when served with the peanut sauce they are perfection. Ready in just 30min, these fritters use So Good Almond Milk Unsweetened to help them have the perfect texture every time. When frying in a fry pan, these fritters get an enticing golden colour that will make your mouth water.
Ingredients
- 2 cups shredded vegetables such as sweet potato, zucchini, cabbage and celery
- 2 shallots / spring onion, chopped
- 3cm fresh ginger, finely grated
- 2 cloves garlic, chopped
- 1 1/4 cups plain flour (wheat or gluten free)
- 1 tsp baking powder
- 2 eggs
- 1/3 cup So Good™ Almond Milk Unsweetened
- 1/4 cup peanut butter, no added sugar or salt
- 1/4 cup coriander leaves, chopped
- 1/4 cup peanut butter, no added sugar or salt
- 1/2 cup natural yoghurt
- 1/4 cup coriander, chopped
- 1 tbs sweet chilli sauce
- fresh rocket to serve
Nutrition per serving
1873 kJ
energy kj
19.5 g
protein
4.2 g
saturated fat
5.9 g
dietary fibre
41.8 g
carbohydrate
6.6 g
sugars
241 mg
sodium
Method
- Combine the fritter ingredients, except the oil, in a large bowl and stir well until thoroughly mixed.
- Heat a large non-stick frying pan and brush lightly with the oil. Add rounded 1/3 cups of mixture to the pan and cook 4 minutes each side or until firm and golden brown. Repeat with the remaining oil and mixture.
- Combine the sauce ingredients and set aside.
- To serve, stack the fritters on top of each other and top with fresh rocket and a dollop of the peanut yoghurt sauce.
- 2 cups shredded vegetables such as sweet potato, zucchini, cabbage and celery
- 2 shallots / spring onion, chopped
- 3cm fresh ginger, finely grated
- 2 cloves garlic, chopped
- 1 1/4 cups plain flour (wheat or gluten free)
- 1 tsp baking powder
- 2 eggs
- 1/3 cup So Good™ Almond Milk Unsweetened
- 1/4 cup peanut butter, no added sugar or salt
- 1/4 cup coriander leaves, chopped
- 1/4 cup peanut butter, no added sugar or salt
- 1/2 cup natural yoghurt
- 1/4 cup coriander, chopped
- 1 tbs sweet chilli sauce
- fresh rocket to serve
Nutrition per serving
1873 kJ
energy kj
19.5 g
protein
4.2 g
saturated fat
5.9 g
dietary fibre
41.8 g
carbohydrate
6.6 g
sugars
241 mg
sodium
- Combine the fritter ingredients, except the oil, in a large bowl and stir well until thoroughly mixed.
- Heat a large non-stick frying pan and brush lightly with the oil. Add rounded 1/3 cups of mixture to the pan and cook 4 minutes each side or until firm and golden brown. Repeat with the remaining oil and mixture.
- Combine the sauce ingredients and set aside.
- To serve, stack the fritters on top of each other and top with fresh rocket and a dollop of the peanut yoghurt sauce.