Carrot And Kimchi Fritters With Chilli Egg

Name: Carrot And Kimchi Fritters With Chilli Egg
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.

Keywords

donna hay
recipes
cooking
everyday fresh meals in minutes
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easy weeknights
fritters
family favourite
speedy dinners
mid week meals
midweek meals. dinner
vegetarian recipes
healthy meals
healthy
healthier
meat free

View full recipe on www.donnahay.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.

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Cooking tools:

Julienne peeler
Grater
Nonstick skillet
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Spatula
Chef's knife
Cutting board
Stove
Pot
Plate

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