Sesame Crusted Winter Vegetable Fritters, with Minty Cucumber Salsa

Home » Portfolio Item » Sesame Crusted Winter Vegetable Fritters, with Minty Cucumber Salsa

Hello there beautiful people.

Happy Tasty Tuesday. Here is a yummy recipes from our recent high tea. These are amazing warm or in lunch boxes…

Emjoy 🙂

042A5408

Fritters
2 x Medium Carrots, diced
1 x Medium Sweet Potato, diced
1/4 Medium Pumpkin or 2 cups diced
1 x Handful of Mint, finely chopped
2 x Tablespoons Coconut Flour
2 x Tablespoons Almond Meal – Remove for nut free option
1 x Grated medium Zucchini
1 x Cups Toasted Sesame Seeds
1/2 x Black Cumin Seeds (optional)
1/2 x Cup Coconut Oil
2 x tsp Cumin
1 x tsp Chilli powder (optional)

Roast diced vegetables in coconut oil in a 180°C oven 30 – 40 minuets,until tender.

Place vegetables in a mixer with a paddle attached and roughly mash. Combine Mint, Salt, Coconut Flour, Almond Meal and Zucchinis.

Mix Sesame seeds with spice and salt and place on a plate. Divide the mix into 12 portions and shape into flat discs.
Cook Fritters in a pan with Coconut Oil.

Minty Salsa
2 x Small Cucumber, peeled and diced
1 x Tablespoon chopped Dill
2- 3 x Tablespoons chopped Mint
1/4 Cup fresh Lemon Juice
Splash Apple Cider Vinegar
Cold Pressed Olive Oil

To create the Minty Salsa, combine
all the ingredients in a bowl and
set aside.

Cashew Cheese
350g Cashews
1-2 x Tablespoons Lemon Juice
Sea Salt to taste
Pepper to taste
3 x Tablespoon of macadamia oil – *Use other oil for Nut Free option

Soak Cashews in 750ml of water overnight. Drain and rinse. In a food processor blitz all the ingredients together, adding a small amount of water if required.

To serve
Spread Cashew Cheese on to your plate or board. Place Fritters on t and sprinkle the salsa on top. Serve warm or at room temperature.

ENJOY 🙂