Vegetable fritters

October 17, 2017

  • Prep: 45 mins
  • Yields: 25 Fritters


Potato 1 kg

Frozen Peas 200g


Head 1


seeds 3 tsp

Garlic 3 cloves

Dry red chillies 3

Japanese Bread

crumbs 200g

Red onions 2

Curry powder 2 tsp

Garlic cloves 2

Ginger chopped 1 tsp

Water 3 tbsp

Coconut oil 3 tbsp

Mayonnaise 2tbp

Cream cheese

Philadelphia 100 g

Fresh mint 1 tbsp

Fresh coriander 1 tbsp


1Boil potatoes, remove skin and mash while hot. Steam peas and cauliflower for 5min. In a pan, heat 1 tbsp of oil and add chopped garlic, broken dry chili, mustard seeds and stir fry for 2 minutes. Add in cauliflower, peas and stir.

2Add in mixture to mashed potatoes, and sprinkle salt and pepper to taste. Shape into balls and squeeze flat. Get the Japanese bread crumbs to stick all around. Refrigerate for 30 min.

3Shallow fry in cooking oil on both sides until lightly golden in color (shallow fry; the oil is half way to the fritters). Lay flat on paper kitchen towel to absorb excess oil.

4Blend onions, garlic, ginger, and curry powder together with 3 tablespoons of water. Heat up coconut oil, cook the blend for 15 minutes (The mixture will start boiling for water to evaporate first). Add salt and pepper and leave to cool.

5Add the mayonnaise, cream cheese, mint and coriander. Serve on the side of the fritters.