Baby marrow fritters with green salsa and coconut cream – Food & Home Magazine
Baby marrow fritters with green salsa and coconut cream are guaranteed to please. Crispy and golden and full of flavour, they're a perfect light supper.
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Ingredients
- 9 finely grated baby marrows
- 1 peeled and minced garlic clove
- 15ml (1 tbsp) baking powder
- 60ml (¼ cup) cake flour
- 5ml (1 tsp) ground coriander
- 5ml (1 tsp) ground cumin
- a small handful chopped fresh fennel leaves
- salt
- freshly ground black pepper
- a few big glugs of olive oil
- chopped spring onion
- green chilli
- avocado
- coconut cream
- lemon halves
- 1 – 2 sprigs fresh fennel leaves
- chopped roasted and salted cashew nuts
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