Chunky Veggie Dukkah Fritters With Chilli Aioli

13 Ingredients

Number of servings

For the Dukkah Fritters

1/2 cup Table of Plenty Pistachio Dukkah
2 cups potato, peeled and grated root vegetables
2 cups sweet potato, peeled and grated root vegetables
2 free-range eggs
1/2 piece red onion, finely diced
1/4 cup tapioca flour
1/2teaspoons salt
2tablespoons oil, for frying

To serve

1/2 cup chilli aioli (optional to season/ to taste )
1 lime, wedges, to squeeze (optional to season/ to taste)
1/4 cup fresh flat-leaf parsley, finely chopped (optional to season/ to taste)
1teaspoons dried chilli flakes (optional to season/ to taste)
1 pinch salt (optional to season/ to taste)

Nutrition per serving

22% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Finely grated root vegetable medley combined with Table of Plenty Pistachio Dukkah for the ultimate fritters. Gently pan fried to crispy perfection, dressed with fresh herbs, chilli flakes and a sweet chilli aioli.

Method

Step 1 of 3

Get started on your fritter batter by combining the grated root vegetables, eggs, Dukkah, red onion, tapioca/arrowroot flour and salt in a bowl and mix really well until a wet sticky batter is formed.

Step 2 of 3

Heat a fry-pan over medium heat and add your preferred cooking oil. Using heaped tablespoon amounts and cooking in batches, add your batter to the pan, cooking for 6-8 minutes on one side, before carefully flipping and continuing to cook until both sides are golden brown and the mixture is cooked through. Repeat with remaining mixture and keep earlier cooked fritters warm in a low oven.

Step 3 of 3

To serve, present your fritters in either a stack or platter, with generous helpings of chilli aioli, fresh lime juice, freshly chopped herbs and chilli flakes. Season with salt and enjoy.