Carrot And Kimchi Fritters With Chilli Egg | Donna Hay

Name: Carrot And Kimchi Fritters With Chilli Egg | Donna Hay
Ingredients: 500g (1 lb 1 oz) carrots, peeled and shredded using a julienne peeler; 1½ cups (200g/7 oz) grated cauliflower; 1 cup (280g/10 oz) kimchi, shredded; 4 eggs, lightly whisked; ¼ cup (60ml/2 fl oz) milk; ⅓ cup (55g/2 oz) brown rice flour; 2 tablespoons white chia seeds; extra virgin olive oil, for cooking; green snake beans, blanched; green onion (scallion), thinly sliced, chilli sauce and purple shiso leaves, to serve; 1 tablespoon extra virgin olive oil; 2 red chillies, finely sliced; 1 teaspoon finely grated ginger; 4 eggs

www.donnahay.com.au

Change up your midweek meals with this carrot with kimchi fritters with chilli egg.

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Ingredients

500g (1 lb 1 oz) carrots, peeled and shredded using a julienne peeler
1½ cups (200g/7 oz) grated cauliflower
1 cup (280g/10 oz) kimchi, shredded
4 eggs, lightly whisked
¼ cup (60ml/2 fl oz) milk
⅓ cup (55g/2 oz) brown rice flour
2 tablespoons white chia seeds
extra virgin olive oil, for cooking
green snake beans, blanched
green onion (scallion), thinly sliced, chilli sauce and purple shiso leaves, to serve
1 tablespoon extra virgin olive oil
2 red chillies, finely sliced
1 teaspoon finely grated ginger
4 eggs