Kelly’s Curried Vege Fritters

Vegetarian friendly
Prep and cook time: 45 minutes
Serves 4

These irresistible, tasty fritters are one of my favourite suppers.  The warm spices and hearty salad have the bright flavours that I love on a cold winter’s night.

Fritters

¾ cup Alison’s Pantry rice & grains medley*
3 large leaves kale, stems removed
3 free range eggs
1 carrot medium, grated
1 cup pumpkin, grated
1 spring onion, green part finely sliced
¾ cup flour (can use regular flour, spelt flour or GF flour)
¾ cup Alison’s Pantry roast unsalted cashews, roughly chopped
1 tsp curry powder
1 tsp cumin powder
½ tsp garlic powder
1 tsp sea salt
Cracked black pepper to taste
Oil for frying

Winter Slaw

½ medium green cabbage
1 carrot medium, grated
¼ cup Alison’s Pantry sultanas or raisins
½ cup Alison’s Pantry walnuts, roughly chopped
¼ cup mayonnaise
Juice of 1 lemon
Handful fresh mint leaves, roughly chopped

 

Use a sharp knife or a mandolin to thinly shred the cabbage. Combine in a bowl with the other winter slaw ingredients and stir well. Taste and season generously. Place in the fridge if not eating within an hour (otherwise fine to leave on the bench).

Place the rice & grains medley in a medium saucepan along with ¾ cup of water. Bring to a boil and cook for 2 minutes. Remove from the heat and place a lid on tightly. Leave to sit for 5 minutes.

Remove the lid and allow to cool for 30 minutes (the rice can be cooked the night before to make assembly quicker).

Chop the kale finely. Combine with the cooked rice and all the remaining ingredients. Mix well and season generously.

Heat a generous glug of oil in a sauté pan over a medium heat. Cook ¼ cups of batter for 2-3 minutes on each side until golden brown. Keep fritters warm in an oven heated to 80 degrees. Repeat the process until all the batter is used.

Leftover fritters and salad can be stored in an airtight container in the fridge for 2 days.

*Alternative grain

Quinoa works very well in this recipe also. Simply replace the rice (and rice prep) with 1 ½ cups of cooked quinoa. You can cook the quinoa up to 24 hours in advance to make the fritter prep easier.

Idea’s to make more of the dish

• Leftover fritters are delicious as a vegetarian burger patty. Wrap in a lettuce leaf or sandwich between your favourite bun. Pair with some spicy chutney, some hummus and fresh salad greens
• Ditch your usual toast and use these fritters as a base for scrambled or poached eggs. This is a fabulous brunch dish!
• Break reheated fritters up into chunks and scatter over a big green salad for a yummy lunch.