Vegetarian Macadamia and Noodle Fritters

"This recipe is adapted from a recipe originally from the Australian Macadamia Society. I was looking for recipes to use up some macadamias that I had left over.A vegetarian recipe that I have adapted to be gluten-free also. Makes 12 fritters. A light meal for 4 or an entree for 6. You dont need to be exact with measurements"
 
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Ready In:
40mins
Ingredients:
16
Yields:
12 fritters
Serves:
4
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ingredients

  • Fritters

  • 90 g vermicelli rice noodles
  • 1 18 cups light coconut cream
  • 70 g rice flour (use a fine rice flour or fine brown rice flour)
  • 4 green onions, finely sliced
  • 150 g lightly roasted macadamia nuts, roughly chopped
  • 2 tablespoons coriander, chopped (cilantro)
  • 2 egg whites
  • salt
  • ground black pepper
  • Dressing

  • 2 red capsicums, roasted and skinned (red sweet bell peppers)
  • 2 tablespoons macadamia nut oil or 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon soy sauce (use salt reduced if preferred) or 1 teaspoon gluten-free soy sauce (use salt reduced if preferred)
  • 1 tablespoon brown sugar
  • 13 cup coriander leaves (cilantro)
  • 34 cup black olives
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directions

  • Using a bowl- add the vermicelli noodles and cover with boiling water. Sock the noodles for 5 minutes. Drain the noodles and chop coarsely. Set aside.
  • Using another bowl- Combine the coconut cream with the ricee flour. Mix well. Add the chopped noodles, green onions, chopped macadamias and the coriander (cilantro), Season with salt and pepper. Mix well.
  • Whisk the 2 egg whites until soft peaks form. Lightly fold the egg whites into the noodle mixture.
  • Heat a little macadamia nut oil in a large non-stick frypan. Cook 2 tablespoonfuls of noodle mixture in batches. Pan fry until lightly golden on both sides, turning once. Keep warm in the oven until all are completed.
  • For the Dressing- cut the roasted capsicum (peppers) into slices. Combine with remaining ingredients and mix well .
  • Serve fritters topped with the dressing. Serve as small stacks of fritters as a light main meal.

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RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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