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