Recipe by **Jubes**
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
- 90 g vermicelli rice noodles
- 1 1⁄8 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
- ground black pepper
- 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
- 1⁄3 cup coriander leaves (cilantro)
- 3⁄4 cup black olives
Directions See How It's Made
- 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.