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Veggie fritters and peanut sauce

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

    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
    • fresh rocket to serve

    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.

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