Courgette Fritters With Thai Peanut Sauce
Courgette Fritters With Thai Peanut SauceWrapped in Newspaper
- 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
- 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.
Recipe adapted from Wrapped in Newspaper