Veggie Fritters with an Easy Coconut Sauce Recipe

Ingredients

• 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

• 250 ml coconut cream, lightly whipped
• 5 ml salt
• 2 ml ground cumin
• ¼ cucumber, grated
• 1 clove garlic, crushed

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.