Veggie fritters and peanut sauce
Savoury veggie 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
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
Garnish
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.
