Fritters
Nela’s Indian Vegetable Fritters
Ingredients
1 cup Nela’s Fritter Mix (Indian)
2 Tbsp Ground Chia Seeds (Optional)
1 Tbsp Sesame Seeds (Optional)
1 Tbsp Crushed Garlic
Chilli (optional)
Additional Salt to taste (approx. ¼ tsp)
2 1/4 Cups Finely Chopped Filling*
2 Tablespoons Oil
½ to ¾ Cup Water (approx., water is dependent on the moisture of the vegetables added)
Method
In a large bowl add Nela’s Fritter Mix, 2 1/4 cups of any combination fillings*, chia and sesame seeds, garlic/chilli and oil.
Add enough Water to make a thick but loose batter. Taste mixture add salt if necessary.
In a non-stick pan add oil to lightly coat the pan. Heat gently.
Add spoonfuls of mixture and flatten the fritter with the back of the spoon forming a flat disc shape, cook both sides until golden brown.
*Fillings suggestions: Basically, any combination of vegetables to equal 2 1/4 cups.
- Cream style corn with crumbed Tofu/ crumbled Feta or grated Cheese.
- Finely chopped Cabbage/ Spinach & Onion. Grated Carrot, Beetroot,
- Winter melon, Courgettes, precooked Chickpeas & Lentils etc
Meal options - Serve as a breakfast meal or an appetiser complimented with a chutney and raita. Serve with rice or inside a wrap complimented with salad, chutney and raita.
Nela’s Favourite Indian Fritters
Ingredients
1 Cup Nela’s Fritter Mix (Indian)
2 Tbsp Ground Chia Seeds (Optional)
1 Tbsp Sesame Seeds (Optional)
1 Tbsp Crushed Garlic
Chilli (optional)
Additional Salt to taste (approx. ¼ tsp) - only if needed
1 Cup Finely Chopped Cabbage with some Spinach, 1/4 Cup Cream Style Corn,
1/4 Cups Crumbled Feta or Tofu or Grated Cheese
2 Tbsp Oil
½ to ¾ Cup Water (approx., water is dependent on the moisture of the vegetables added)
Method
In a large bowl add all ingredients except water.
Slowly add enough Water to make a thick but loose batter. Taste mixture add salt if necessary.
In a non-stick pan add oil to lightly coat the pan. Heat gently.
Add spoonfuls of mixture and flatten the fritter with the back of the spoon forming a flat disc shape, cook both sides until golden brown.
Meal options - Serve as a breakfast meal or an appetiser complimented with a chutney and raita.
For lunch or dinner serve with rice or inside a wrap complimented with salad, chutney and raita
This mixture will last in the fridge for 3-4 days. Serves 2-3 adults.
Enjoy!
Nela’s Corn Fritters
Ingredients
1 cup Nela’s Fritter Mix (Plain)
1 ½ cups Cream style Corn 410 g
½ tsp Crushed Garlic
¾ cup grated Cheese or crumbled Feta or Tofu (Optional)
1 Handful of chopped Spring Onions
4 Tbsp chopped Parsley
¼ tsp Baking Soda
½ tsp Salt
½ -1 tsp Black pepper (Ground or Cracked)
½ tsp Paprika (Optional)
1 tablespoons oil
¼ cup Water
Method
In a large bowl add all the ingredients and mix well.
In a non-stick pan add oil to lightly coat the pan. Heat gently.
Add spoonsful of mixture and flatten the fritter with the back of the spoon forming a flat disc shape, cook both sides until golden brown.
Makes 10 -11 fritters
Variations to base Recipe
Instead of Corn you may add any other vegetables or meat. (Finely chopped).
If using Seafood replace the liquid with Coconut milk and add juice of ½ a lemon.
Add Ground Chia seeds or Sesame seeds.
Nela’s Sweet Pancakes
Ingredients
1 cup Nela’s Fritter Mix (Plain)
1 cup Milk
1 ½Tbsp Caster Sugar or Coconut Sugar or Date Paste
3 tablespoons melted butter (50g)
1 tsp Vanilla paste
1 Egg
¼ tsp Baking Soda
Method
In a large bowl add all dry ingredients, mix well. Melt butter and allow to cool.
Add all other ingredients to bowl and whisk just enough to reach a smooth batter consistency.
Place a non-stick pan on medium heat add a large spoonful of mixture and spread to cover pan.
Once air bubbles appear turn over and cook the other side for a couple of minutes until golden brown.
Serve Pancakes hot with sliced bananas, Maple syrup, a dash of lemon juice, with a sprinkle of ground Cinnamon,
Makes approximately 5