Vege fritters and peanut sauce

  • Skill Medium
  • Prep time 15 mins
  • Cook time 15 mins
  • Servings 4 (approx 12 fritters)

Vege fritters and peanut sauce

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 Sanitarium™ no added sugar or salt Crunchy peanut butter
1/4 cup coriander leaves, chopped

Garnish
fresh rocket to serve

Sauce
1/4 cup Sanitarium™ no added sugar or salt Crunchy peanut butter
1/2 cup natural yoghurt
1/4 cup coriander, chopped
1 tbs sweet chilli sauce

 

Method

  1. Combine the fritter ingredients, except the oil, in a large bowl and stir well until thoroughly mixed.
  2. 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.
  3. Combine the sauce ingredients and set aside.
  4. To serve, stack the fritters on top of each other and top with fresh rocket and a dollop of the peanut yoghurt sauce.
  • Per Serve
  • Energy (kJ)
    1873
  • (Cal)
    447
  • Protein (g)
    19.5
  • Fat (g)
    22.1
  • Saturated Fat (g)
    4.2
  • Carbohydrate (g)
    41.8
  • Sugars (g)
    6.6
  • Dietary Fibre (g)
    5.9
  • Sodium (mg)
    241
  • Potassium (mg)
    759
  • Calcium (mg)
    134
  • Iron (mg)
    2.0