Name: Vege fritters and peanut sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
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; 312.50 ml plain flour (wheat or gluten free); 4.00 gm baking powder; 2 eggs; 82.50 ml So Good™ Almond Milk Unsweetened; 112.50 gm Sanitarium™ no added sugar or salt Crunchy peanut butter; 62.50 ml coriander leaves, chopped; 125.00 ml natural yoghurt; 62.50 ml coriander, chopped; 22.00 gm sweet chilli sauce; fresh rocket to serve

Vege fritters and peanut sauce

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

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
312.50 ml plain flour (wheat or gluten free)
4.00 gm baking powder
82.50 ml So Good™ Almond Milk Unsweetened
112.50 gm Sanitarium™ no added sugar or salt Crunchy peanut butter
62.50 ml coriander leaves, chopped
125.00 ml natural yoghurt
62.50 ml coriander, chopped
22.00 gm sweet chilli sauce
fresh rocket to serve

Instructions:

In a large bowl, blend all the fritter ingredients together, excluding the oil, until evenly combined.
Preheat a large non-stick frying pan and lightly brush with oil. Cook rounded 1/3 cups of mixture for 4 minutes on each side until firm and golden brown. Repeat the process with the remaining oil and mixture.
Mix the sauce ingredients and let them sit until ready to use.
Arrange the fritters in a stack, garnish with fresh rocket, and finish with a dollop of peanut yogurt sauce.

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