Name: Veggie fritters with a coconut dipping sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12 servings
Cuisine: Baking
Ingredients: 500 g basic roasted vegetables; 125 ml flour self-raising; 2.5 ml salt; 60 ml fresh parsley chopped; 2 eggs separated; olive oil for frying; coconut sauce:; 250 ml coconut cream lightly whipped; 5 ml salt; 2 ml cumin ground; ¼ cucumber grated; 1 garlic crushed

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Ingredients (12)

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

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Method:

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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