Page 27 - EON Edible Garden Manual

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1 large sweet potato
1 carrot
1 zucchini
1 capsicum
3 spring onions, chives or lemon grass sprigs
2 eggs
1 cup any spinach or herbs
¼ cup (any) flour
1 teaspoon salt
½ teaspoon pepper
1 teaspoon of any herbs (optional)
SERVE WITH (OPTIONAL);
Freshly squeezed lemon
VEGETABLE
FRITTERS
COOKING METHOD
STEP BY STEP
INGREDIENTS
1. Peel the sweet potato.
2. Coarsely grate the sweet potato,
carrot, zucchini.
3. Thinly slice the capsicum and spinach
and then chop into very small pieces.
4. Cut off the ends and thinly slice the
spring onion, chives or lemon grass.
5. Add all the vegetables to a large bowl.
6. Crack the two eggs into the bowl.
7. Add ¼ cup of flour, pinch of salt and
pinch of pepper and the herbs to the
bowl.
8. Mix all together until the egg and
flour is mixed throughout the
mixture.
9. Heat the oil in a large frypan on
medium heat until oil is hot.
10. Put 3-4 large tablespoons of the
mixture into the hot oil in separate
balls and flatten with a spoon and
spread out a little bit so its not too thick.
11. Be careful not to burn yourself with
the oil, if you have it too high it will
splatter.
12. Cook the fritters for 3-5 minutes or
until golden brown on one side, then
turn them over and cook until golden
brown on the other side.
13. Take them out of the pan and let
them rest on a chopping board or
some napkins to drain the oil.
14. Spoon 3-4 more spoonfuls into the oil
and do the same process until all your
mixture is finished.
15. If there are little bits of mixture that
have broken off in the pan, get them
out with a spoon so they don’t burn.
16. Squeeze fresh lemon juice over
fritters (optional) and enjoy!
THIS MEAL SERVES
FIVE PEOPLE
WARM VEGETARIAN MEALS
5x
26