Veggie fritters with an easy coconut sauce



Ingredients 12
Servings 12
Time 5 mins

Ingredients

  • 500
    g
    basic roasted vegetables
  • 125
    ml
    self-raising flour
  • 2.5
    ml
    salt
  • 60
    ml
    chopped fresh parsley
  • 2
    eggs - separated
  • olive oil - for frying
  • COCONUT SAUCE:
  • 250
    ml
    coconut cream - lightly whipped
  • 5
    ml
    salt
  • 2
    ml
    ground cumin
  • ¼
    cucumber -grated
  • 1
    cloves
    garlic -crushed
 

Method

10 mins
 
In a large bowl, mash the roasted vegetables together with the flour, salt, parsley and the egg yolks. Stir to combine. 

Place the egg whites into a separate bowl and beat until stiff peaks form. Fold through the vegetable mixture.

Heat the olive oil in a large pan and drop tablespoons of the vegetable fritter batter into the oil (flatten slightly). Cook for about 4 minutes on each side.

Remove from the pan and drain on kitchen paper.

Mix all the ingredients together for the coconut sauce and serve alongside the vegetable fritters. 

Recipe extract from 'Everyday' by Lisa Clark, published by Penguin Random House South Africa.




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Also try: 

Corn and feta fritters

Serve with a fresh salad or sliced up pieces of seasonal avocado.


 

 

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