Thai Veggie Fritters (Vegan or Vegetarian)
Grated root and potato fritters with a kick of Thai spices, served with yogurt sauce.
Servings: 4 people
Equipment
- grater
Ingredients
For the veggie fritters
- 1 large potato peeled and grated
- 1 large carrot peeled and grated
- 1 thumb size fresh ginger peeled and minced
- 4 spring onions sliced
- 2-3 cloves garlic peeled and minced
- 50 g plain flour
- 1 tbsp Thai red curry paste
- 2 flax eggs or 2 real eggs
For the yogurt dip
- 250 ml plant based yogurt or any other
- half cucumber washed and grated
- 2 cloves garlic
- 1 tsp extra virgin olive oil
- handful of fresh mint chopped
- salt and pepper to taste
Instructions
- In a mixing bowl, whisk together the flax eggs or real eggs and flour until combined and you get the right texture of batter.
- Grate the vegetables and add them to the batter mixture. Combine well.
- In a frying pan bring the oil to very hot. With a table spoon add spoonfuls of the batter to the oil and immediately press them flat with a spatula as they land in the frying pan. Fry on both sides for about 3 minutes, until golden and crispy. I like them small palm size, but you can make them bigger.
- Serve them immediately with the yogurt dip.For the yogurt dip, I tend to make it on a lazy way. I grate the whole cucumber and just squeeze out excess moisture. Then, simply mix all the ingredients.
