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Veggie fritters and peanut sauce

Serves: 4 (approx 12 fritters)
Prep: 15
Cook: 15

    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. 


    • 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
    • 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
    • fresh rocket to serve


    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.

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