Vegetarian Macadamia & Green Onion Noodle FrittersMakes 12 fritters. Serves 4.
- 80g rice vermicelli noodles
- 270ml light coconut cream
- 70g rice flour
- 4 green onions finely sliced
- 150g lightly roasted macadamia nuts roughly chopped
- 2 tablespoons chopped coriander
- 2 eggs (whites only)
- Salt and freshly ground black pepper to taste
Dressing:
- 2 red capsicum roasted and skinned
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon ketjap manis
- 1/3 cup coriander leaves
- 50g nicoise black olives
Soak noodles in boiling water for 5 minutes then drain and chop coarsely. Combine coconut cream and rice flour and mix well. Add chopped noodles, green onions, macadamia nuts and coriander, season to taste and mix well.
Whisk egg whites with an electric mixer until soft peaks form, then gently fold into noodle mixture. Heat a little macadamia nut oil in a large non-stick frypan. Cook 2 tablespoonfuls of noodle mixture in batches, until lightly golden on both sides, turning once. Keep warm.
Whisk egg whites with an electric mixer until soft peaks form, then gently fold into noodle mixture. Heat a little macadamia nut oil in a large non-stick frypan. Cook 2 tablespoonfuls of noodle mixture in batches, until lightly golden on both sides, turning once. Keep warm.
To make dressing cut skinned capsicum into 1cm slices. Combine capsicum with remaining ingredients and mix until well combined. To serve layer 3 fritters with some of the dressing on individual serving plates.
� Recipe & photo courtesy of Australian Macadamia Society
� Recipe & photo courtesy of Australian Macadamia Society
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