Rainbow Veggie Fritters
Ingredients
- 1 1/2 c shredded sweet potato
- 1 1/2 c shredded red cabbage
- 1 c corn kernels
- 2 sliced spring onions
- 15g chopped parsley
- 40g buckwheat flour
- 50g chickpea flour
- 1 tbsp flax seed flour
- 1 tbsp olive oil
- 100ml plant milk
- Salt and pepper
- Olive oil for frying
- 3 tbsp tahini
- 15g parsley (mint, basil or spinach work too)
- 1/2 a spring onion (just the green part)
- 1/3 garlic clove
- 2 tbsp lime juice
- 1 tsp maple sirup
- Few splashes water
- Salt/ pepper
- Chili flakes for garnish
Preparation
Add all fritter ingredients in a large bowl and mix well.
In a pan heat up some olive oil and add dollops of the fritter mixture in it using an ice cream scoop, flatten with the back of a spoon, cook for 2-3 min, then flip and cook for another 2 min. Keep doing that until all the fritters are cooked.
Meanwhile, mix all sauce ingredients in a small blender (immersion blender) until creamy and garnish with chili flakes.
Serve the fritters with the sauce and some fresh parsley. Enjoy!