Rainbow Bean Sprouts & Vegetable Fritters

These fritters are vegan and contain plant-based protein from the chickpea flour, lots of nutrients, fibre from the vegetables and of course Aussie Sprouts Bean Sprouts

INGREDIENTS:

• 1/2 cup chickpea flour 

• 1 cup all-purpose plain flour (use gf if required) 

• 1.5 cup water 

• 1 teaspoon cumin 

• 1 tsp curry powder 

• 1 tsp baking powder 

• 1/2 teaspoon salt 

• 1 carrot 

• 1/4 red cabbage 

• 1/2 zucchini 

• 1 cup Aussie Sprouts Bean Sprouts 

• 1 spring onion 

Dipping Sauce:

• 1/2 cup plain greek yoghurt 

• 2 tbsp fresh mint, finely chopped 

• 1/2 tbsp soy sauce 

• 1/2 tbsp maple sauce 

• 1 clove garlic, minced 

• squeeze of fresh lemon, to taste 

INSTRUCTIONS​: 

1. slice the cabbage, zucchini, carrot and spring onion into fine slices (you can use a mandolin if you have one). 

2. combine the chickpea flour, plain flour, cumin, curry powder, baking powder and salt in a large bowl and stir. Add the water and stir to form a smooth batter. 

3. heat a little cooking oil in a frying pan and spoon a cup of the mixture into the pan. spread out to coat the base of the pan. when the batter starts to set, flip and pan fry the other side. 

4. combine all sauce ingredients and serve the fritters with the sauce.