Thai green curry vegetable and noodle fritters - Better Homes & Gardens Australia
Learn how to create these Thai green curry vegetable and noodle fritters. They're quizk, easy, delicious and the perfect summer snack!
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Cooking tools:
- Colander
- Kitchen shears
- Mixing bowl
- Kettle
- Stove
- Pitcher
- Whisk
- Skillet
- Measuring cup
- Spoon
- Paper towel
- Chef's knife
- Cutting board
- Serving platter
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
- 2 Tbsp water
- 1 long red chilli, thinly sliced
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