Courgette Fritters With Thai Peanut Sauce
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Courgette Fritters With Thai Peanut Sauce

Recipe by Wrapped in Newspaper
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 750 g courgettes

  • 1 red onion

  • 2 Tbsp coconut oil

  • 2 garlic cloves, crushed

  • 100 g rice flour (or other flour)

  • 1 tsp ground coriander

  • 1 tsp cumin

  • 1 chilli, finely chopped

  • 180 ml oat milk

  • 1 Tbsp ground flax seeds

  • 1 handful fresh coriander, chopped

  • Juice of 1 1/2 limes

  • Salt, to taste

  • Pepper, to taste

  • 2 Tbsp peanut butter

  • 2 Tbsp tamari soy sauce

  • 1 Tbsp sesame oil

  • 1 Tbsp maple syrup

  • 1 tsp dried chilli flakes

  • 1 spring onion

  • 40 ml water

Directions

  • Grate the courgettes and red onion. Let drain for 10 minutes in a sieve then squeeze out any remaining liquid.
  • In a pan, melt 1 tablespoonful of coconut oil and sauté the courgette, onion, and garlic for 5 to 10 minutes. Remove from heat and allow to cool.
  • Place the flour in a large mixing bowl, add the coriander and cumin, and stir well.
  • Add the courgette mixture to the flour mixture, along with the chilli, oat milk, flax seeds, coriander, and juice of 1 lime. Season with salt and pepper.
  • Melt the remaining coconut oil in a pan. Form the mixture into patties, place in the pan, and cook over medium-high heat for 5 to 7 minutes. Turn and cook the other side, until brown and crispy.
  • Place the peanut butter in a bowl and add the soy sauce, sesame oil, and maple sauce. Stir until creamy and smooth.
  • Add the dried chilli flakes, remaining lime juice, and spring onion and stir. Add the water for a thinner consistency.
  • Drizzle the peanut sauce over the fritters and serve.

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