Asian vegetable fritters | Women's Weekly Food

Ingredients

• 3/4 cup plain flour
• 2 teaspoon salt
• 3/4 cup water
• 1 pinch bicarbonate of soda
• 1 egg
• 1 cup bean sprouts, trimmed and chopped
• 1 cup finely shredded chinese cabbage
• 1 carrot, grated
• 4 green onions, chopped
• 1/2 cup chopped coriander leaves
• 1 long red chilli, seeded and chopped
• 1 clove garlic, crushed
• capsicum, sliced, to serve
• hot chilli sauce, to serve
• lime wedges, to serve