Thai Veggie Fritters (Vegan or Vegetarian)

Ingredients

• 1 large potato (peeled and grated)
• 1 large carrot (peeled and grated)
• 1 thumb size fresh ginger (peeled and minced)
• 4 spring onions (sliced)
• 2-3 cloves garlic (peeled and minced)
• 50 g plain flour
• 1 tbsp Thai red curry paste
• 2 flax eggs (or 2 real eggs)
• 250 ml plant based yogurt (or any other)
• half cucumber (washed and grated )
• 2 cloves garlic
• 1 tsp extra virgin olive oil
• handful of fresh mint (chopped)
• salt and pepper to taste

Instructions

1. 1

   In a mixing bowl, whisk together the flax eggs or real eggs and flour until combined and you get the right texture of batter.

2. 2

   Grate the vegetables and add them to the batter mixture. Combine well.

3. 3

   In a frying pan bring the oil to very hot. With a table spoon add spoonfuls of the batter to the oil and immediately press them flat with a spatula as they land in the frying pan. Fry on both sides for about 3 minutes, until golden and crispy. I like them small palm size, but you can make them bigger.

4. 4

   Serve them immediately with the yogurt dip.For the yogurt dip, I tend to make it on a lazy way. I grate the whole cucumber and just squeeze out excess moisture. Then, simply mix all the ingredients.