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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 peanut butter, no added sugar or salt
    • 1/4 cup coriander leaves, chopped
    Sauce
    • 1/4 cup peanut butter, no added sugar or salt
    • 1/2 cup natural yoghurt
    • 1/4 cup coriander, chopped
    • 1 tbs sweet chilli sauce
    Garnish
    • fresh rocket to serve

    Method

    1. Step 1

      Combine the fritter ingredients, except the oil, in a large bowl and stir well until thoroughly mixed.

    2. Step 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. Step 3

      Combine the sauce ingredients and set aside.

    4. Step 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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