Okay, so I’m very well aware of that this may sound like a weird and strange combination and the photos may look slightly out of character too, however, trust me when I say that these flavors and textures actually go brilliantly together!
Both suitable for breakfast and/or dinner – if you want to cook them for your hubby or boyfriend, perhaps cook up some bacon or some extra eggs for their protein-hit.
This recipe is vegetarian – if you need to make it vegan then leave the egg out, and substitute it with another binder like a 1/2 banana
Vegetarian, Gluten-free, Sugar-free, Soy-free, Nut-free, Dairy-free
6 fritters:
- 1/2 cup blanched peas
- 1/4 cup corn
- 1/4 cooked chickpeas
- 1/4 cup coconut flour
- 1/4 cup brown rice flour
- 1 whisked egg
- 1/2 cup almond milk
- 1 tsp paprika
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Noodle Salad:
- 1 packet bean vermicelli (250g)
- 1 carrot, finely chopped
- 1 red capsicum, finely chopped
- 1 small lebanese cucumber, finely chopped
- 1/2 red onion, finely chopped
- 100 g cherry tomatoes, quartered
Dressing:
- 5 kale-leaves, de-stalked
- 2 cloves garlic
- 1/2 avocado
- 1 handful parsley (with stalks)
- Juice of 1/2 lemon
- 3 tbsp tamari
- 2 tsp sesame oil
- 2 tsp virgin olive oil
- 1/4 cup coconut milk
- 1/4 cup water
- Pepper
Extra:
- Soft-boiled eggs
Directions:
- In a large bowl, mix together coconut flour, brown rice flour, all spices, egg and milk and mix until you form a batter. Add the peas, corn and chickpeas and set aside in the fridge for 10-15 mins.
- Boil some water and cover the bean vermicelli with it. Set aside until soft (about 4-5 mins) then drain. Chop all vegetables and add to the vermicelli noodles.
- To make the dressing add all ingredients to a blender and blend until finely chopped and it has all come together. Drizzle over the vermicelli salad and toss until all is well combined.
- Heat a frying pan on low-medium heat with coconut oil and add batches of 2 tbsp’s of the batter to the pan. Fry on each side for about 2 mins.
- Serve like this: Fritter, salad, fritter, salad, fritter, salad and top with a soft-boiled egg and some extra parsley.
ENJOY :)
