Page 49 - MyMT EATS Recipe book (Proofed May 2017) (2)

Spicy Kumara, Cashew and Coriander Fritters

Makes:

30 small 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

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.