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Spicy Kumara, Cashew and Coriander Fritters
¼ cup rice flour or potato flour ½ tsp baking soda ½ tsp curry powder salt and ground black pepper, to taste 1 egg white ½ cup coconut cream 2 packed cups (250g) grated raw kumara ¾ cup chopped roasted cashew nuts 3 tbsp finely chopped coriander 2 tbsp Thai sweet chilli sauce 2-3 tbsp neutral oil, such as grapeseed coriander leaves, to garnish
© Annabel Langbein Media
Combine flour, baking soda, curry powder, salt and pepper, egg white and coconut cream in a mixing bowl and beat to a smooth batter. Mix in kumara, cashews, coriander and sweet chilli sauce. Chill until ready to cook.
Heat 1 tablespoon oil in a heavy frypan. Place dessertspoonfuls of mixture into heated pan and cook for about 1 minute each side to brown. They will not be cooked through at this stage. Transfer browned fritters to a baking tray lined with baking paper. Continue to cook mixture in batches, using more oil as needed and ensuring pan is fully heated before adding each batch. Chill if not serving within 2-3 hours.
When ready to serve, preheat oven to 180°C and bake fritters for 10 minutes or until springy to the touch and fully cooked. To serve, scatter with coriander leaves.
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