Veggie Fritters with an Easy Coconut Sauce Recipe

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Lisa Clark Everyday

  • Yield: 12
  • Preparation Time: 5 Minutes
  • Cooking Time: 10 Minutes


  • 500 g Basic Roasted Vegetables
  • 125 ml self-raising flour
  • 2.5 ml salt
  • 60 ml chopped fresh parsley
  • 2 eggs, separated
  • Olive oil, for frying
Coconut Sauce
  • 250 ml coconut cream, lightly whipped
  • 5 ml salt
  • 2 ml ground cumin
  • ¼ cucumber, grated
  • 1 clove garlic, crushed
How to Make It
  1. In a large bowl, mash the roasted vegetables together with the flour, salt, parsley and the egg yolks. Stir to combine.
  2. Place the egg whites into a separate bowl and beat until stiffpeaks form. Fold through the vegetable mixture.
  3. 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.
  4. Remove from the pan and drain on kitchen paper.
  5. Mix all the ingredients together for the coconut sauce and serve alongside the vegetable fritters.

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