Thai green curry vegetable and noodle fritters - Better Homes & Gardens Australia

Ingredients

• 60g vermicelli noodles
• 200g orange sweet potato, grated
• 1 small zucchini, grated
• 1 small red capsicum, finely chopped
• 100g broccoli, finely chopped
• 50g baby spinach, chopped
• 1 cup frozen peas
• 2 long green onions, finely chopped
• 1 cup self-raising flour
• Sea-salt flakes and freshly ground black pepper, to season
• 2/3 cup (165ml) coconut milk
• 1/4 cup Thai green curry paste
• 2 free-range eggs
• Vegetable oil, for shallow frying
• Coriander sprigs, to serve
• DIPPING SAUCE
• 1/3 cup sweet chilli sauce
• 2 Tbsp lime juice, plus wedges
• to serve
• 2 Tbsp water
• 1 long red chilli, thinly sliced