I am in love with these veggie cakes. The spices and the lightly crisp vegetables make this such a good side dish. I think I could just eat these for a meal and be perfectly happy. I made these a few months ago with the intention of sharing the recipe, but I was missing one ingredient that I knew would make them A+. So when I made them, they didn't come out quite like I wanted them too. So yesterday I grabbed my missing ingredient....perfecto!
What you'll need:
2 cups bean sprouts
1 cup diced onion
1 cup chopped broccoli
2 cups shredded carrot (bigger shreds the better. I have one of those giant hole shredders. Maybe even julienne instead of a shredder.)
2 cups thin sliced cabbage
2 eggs
1/4 cup cilantro chopped
1 teaspoon pepper
1 teaspoon salt
1 teaspoon coriander
3 cloves garlic minced
1 sleeve saltine crackers crushed
2 tablespoons soy sauce
1 cup water divided
1/2 cup flour
Oil for frying
Add vegetables, spices, cilantro and soy sauce to a large bowl. Add Crush crackers and 1/2 cup water. Mix flour and other 1/2 cup water until no longer lumpy. Add eggs and flour paste. Mix until everything is well combined and vegetables are coated and kind of pasty.
Heat about 2 tablespoons oil over medium high. Use a half cup measuring cup as a scoop and drop into oil. Press the fritter down to form more of a patty. Let fry until very golden browned. If you flip too early it will fall apart. Once browned, flip, but do gently. Fry other side. You may have to add a little more oil at some point.
I was barbecuing flank steak at the same time so I fried the fritteres out on the bbq burner. It was nice because it didn't make our little apartment smell. Once they were done I kept them warm by placing them onto a piece of foil I placed over the top rack in the bbq.
You could make a sort of tzatziki sauce to go with them, we just ate them as is. Next up, the other half of this meal...flank steak! Enjoy!
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