- 2 tbsp grounded flax seeds
- 4 tbsp water
- ½ orange sweet potato (grated)
- ½ purple sweet potato (grated)
- 1 small potato (grated)
- ¼ pumpkin (grated)
- ¼ red cabbage (chopped into thin strips)
- ¼ red onion (chopped)
- 5 stalks of spring onion (chopped)
- A handful of parsley, chopped (save some for toppings)
- ½ can of corn kernels
- 10-15 tbsp choice of binder (flour/ breadcrumbs or quinoa flakes)
- Salt and pepper (to taste)
- 2 tsp paprika powder
- oil (for brushing)
- sriracha sauce (to drizzle)
1. Before shredding your vegetables, prepare your flax “egg”—mixing 2 tbsp ground flax seeds and 4 tbsp water to create a thick flax paste then set aside for later.
2. After grating and chopping your veggies, transfer them all into a big mixing bowl. (For the sweet potatoes, you can use any color—I used both purple and orange sweet potatoes. See what’s available in your area, the more color, the prettier! P.s. I also shred the skin of the pumpkin too—nothing goes to waste! And also prepare for a good arm workout for this one as it will take some arm strength to do a lot of grating. Try saving and doing this recipe with your family/ siblings or a loved one so you don’t feel too overwhelmed or alone doing these tough bit).
3. Add about 10–15 tbsp of your choice of binder (breadcrumbs or flour), I used quinoa flakes.
4. Next add your flax “egg,” 2 tsp of paprika powder, a dash of salt and pepper for taste and combine well.
5. Now let it rest in the fridge to set so it’ll be easier for you to form fritters later.
6. While waiting, you can start tidying up and prepare a sheet of baking paper in your air fryer basket.
7. After tidying, using clean hands or if you prefer to use food grade gloves, grab a handful of the mixture then form and flatten a fritter that shapes up the size of your palm.
8. Place your fritters in your air fryer basket and drizzle over some oil.
9. Fry at 160°c for 10 minutes and flip to the other side and fry again until crispy. (you can also pan fry instead as well if you don’t have an air fryer)
10. When done, drizzle over with some sriracha sauce and top with some parsley leaves and enjoy. Great as an appetizer or as a side dish served with a bowl of hot rice.
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Photo: Bel Faustino