Vegetarian recipes Archives

Great value

Crunchy fried Brussels sprouts

10 minutes

Tofu recipes

Mushroom ‘paella’

35–40 minutes

Sweet potato fritters with spicy peanut sauce

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 35 minutes

Ingredients

1x500 g bag Woolworths ready to cook sweet potato, steamed, drained and cooled
2 free-range eggs, beaten
1–2 oranges, zested
3–4 spring onions, thinly sliced
10 g chives, finely chopped
10 g fresh coriander, finely chopped
60 g flour
1 heaped t baking powder
a pinch salt
butter and olive oil, for frying

For the spicy peanut dipping sauce:

1 T olive oil
1 x 80 g sachet Woolworths red Thai curry paste
1 x 400 ml can coconut milk
1–2 T smooth peanut butter
1–2 T fish or soya sauce
2 limes, juiced
1 T coconut or palm sugar

Method

1. Mash the cooled, steamed sweet potato with a fork. Add the beaten eggs and mix. Fold in the orange zest, spring onion, chives and coriander. Sift in the flour, baking powder and salt.

2. Melt a little butter in a pan and add a little oil. When it starts sizzling, drop in heaped teaspoonfuls of batter, making sure that they are well spaced apart. Fry on both sides until lightly browned. Remove from pan and drain on kitchen paper.

3. To make the peanut sauce, fry the curry paste in the olive oil for a few minutes until fragrant. Whisk in the coconut milk and reduce slightly before removing from the heat. Whisk in the remaining ingredients and serve with the warm fritters.

Find more fritter recipes here.

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Crunchy fried Brussels sprouts

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Chilli bites

Mushroom ‘paella’

Moroccan chickpea flour tart (Kalinti)

DIY beetroot and berry smoothie bowl

Home-made pasta with green olives, kale and chilli

Sweet potato fritters with spicy peanut sauce

Sweet potato fritters with spicy peanut sauce

Ingredients

Method