Noodle fritters

Noodle Fritters

Noodle Fritters
Recipe type: Mains
  • 2 packets of vegan two minute noodles, cooked to instruction & drained. Set sachets aside for later
  • 2 cups of cooked peas
  • 1 x 400g can of corn kernels, drained
  • ¾ cup soy milk
  • ½ cup raw cashews (soaked overnight if you don’t have a high speed blender)
  • 1 tablespoon arrowroot flour
  • 1 tablespoon olive oil
  • 1 tablespoon of crushed garlic
  • 1 tablespoon nutritional yeast flakes
  • 1 teaspoon apple cider vinegar
  • Flavour sachets from noodle packets
  1. Put soy milk, cashews, arrowroot flour (or tapioca), olive oil, garlic, yeast flakes, vinegar and contents of noodle flavour sachets in a blender and blend until smooth
  2. In a large mixing bowl toss through noodles, corn, peas & blended liquid
  3. Cook in oiled egg rings on a hot flat pan, allowing enough time for both sides to brown. Flip gently with a spatula and gently remove egg rings when cooked


No comments yet.

Leave a Reply