Veggie Fritters
These crispy veggie fritters are a quick way to transform leftover vegetables.
Noodle Fritters
Give new life to leftover noodles by transforming them into fritters.
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Ingredients
- 1 cup peanuts
- Oil, for frying
- 3 eggs
- 1 teaspoon curry powder
- 2 tablespoons flour
- ½ teaspoon salt
- Knob fresh ginger, finely chopped
- 2 cloves garlic, finely chopped
- 1 fresh chili, finely chopped
- ½ red capsicum, chopped
- Small handful coriander
- 1 carrot, grated
- ¼ cup tofu, cubed
- About 150g leftover fried noodles
- Juice of 1 small lemon
Method
- Toast the peanuts in the oven or in a pan with a little oil.
- Into a bowl, break the eggs and add the curry powder, flour and salt and beat well. Add the ginger, garlic, chili, capsicum, coriander, carrot, tofu and noodles. Roughly chop the toasted peanuts and throw them in, along with the juice of the lemon.
- With a large spoon, gently stir the mixture to combine.
- In a pan, heat some oil for frying the fritters. Place large spoonfuls of the batter in the pan, turning once the first side has been cooked.