Vegetarian Macadamia & Green Onion Noodle Fritters
Ingredients
- 80g rice vermicelli noodles
- 200ml 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
For the dressing
- 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
- 1
Put the noodles into boiling water. Stir, then turn off the heat and leave to soak for 5 minutes. Drain and chop coarsely.
- 2
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.
- 3
Whisk the egg whites until they form soft peaks and then gently fold this into the batter.
- 4
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.
- 5
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.
Vegetarian Macadamia & Green Onion Noodle Fritters was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 80g rice vermicelli noodles
- 200ml 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
For the dressing
- 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
- 1
Put the noodles into boiling water. Stir, then turn off the heat and leave to soak for 5 minutes. Drain and chop coarsely.
- 2
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.
- 3
Whisk the egg whites until they form soft peaks and then gently fold this into the batter.
- 4
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.
- 5
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.
Vegetarian Macadamia & Green Onion Noodle Fritters was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
