Vege fritters and peanut sauce

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How to make Vege fritters and peanut sauce

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:15
  • Total Time : 0:30

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 teaspoon baking powder
  • 2 eggs
  • 1/3 cup So Good™ Almond Milk Unsweetened
  • 1/4 cup Sanitarium™ no added sugar or salt Crunchy peanut butter
  • 1/4 cup coriander leaves, chopped

Sauce

  • 1/4 cup Sanitarium™ no added sugar or salt Crunchy peanut butter
  • 1/2 cup natural yoghurt
  • 1/4 cup coriander, chopped
  • 1 tablespoon sweet chilli sauce

Garnish

  • fresh rocket to serve

Method

  • Step 1 Combine the fritter ingredients, except the oil, in a large bowl and stir well until thoroughly mixed.
  • 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.
  • Step 3 Combine the sauce ingredients and set aside.
  • 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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