Vegetarian Macadamia & Green Onion Noodle Fritters
Serves: 4
Ready in: 15 to 30 mins
Ingredients:
80g rice vermicelli noodles200ml carton coconut cream
60g plain flour
4 large spring onions, finely sliced
150g roasted macadamias, roughly chopped
2 tbsp coriander leaves, chopped
salt and freshly ground black pepper
2 large free-range egg whites
macadamia or olive oil for frying
[hd]For the dressing[/hd]
2 red peppers, roasted and cut into strips
3 tbsp macadamia/olive oil
1 tbsp balsamic vinegar
2 tsp hoisin sauce (or a mixture of soy sauce and honey)
2 tbsp coriander leaves, chopped
50g pitted black olives
sprigs of coriander to garnish
method:
- Put the noodles into boiling water. Stir, then turn off the heat and leave to soak for 5 minutes. Drain and chop coarsely.
- Put the flour into a bowl and stir in the coconut cream with a wooden spoon, to make a smooth batter. Mix in the chopped noodles, spring onions, macadamias, coriander and seasoning.
- Whisk the egg whites until they form soft peaks and then gently fold this into the batter.
- Heat a little oil in a non-stick frying pan. Make 12 fritters, in batches, using about 2 tablespoons of mixture for each one. Fry until golden brown, turning once. Keep warm.
- To make the dressing, combine all the ingredients in a bowl. Take four serving plates and on each, layer three fritters with the dressed peppers and olives in between. Pour over the remaining dressing and serve.
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