Noodle Fritters
Author: Nikki
Recipe type: Mains
Ingredients
- 2 packets of vegan two minute noodles, cooked to instruction & drained. Set sachets aside for later
- 2 cups of cooked peas
- 1 x 400g can of corn kernels, drained
- ¾ cup soy milk
- ½ cup raw cashews (soaked overnight if you don’t have a high speed blender)
- 1 tablespoon arrowroot flour
- 1 tablespoon olive oil
- 1 tablespoon of crushed garlic
- 1 tablespoon nutritional yeast flakes
- 1 teaspoon apple cider vinegar
- Flavour sachets from noodle packets
Instructions
- Put soy milk, cashews, arrowroot flour (or tapioca), olive oil, garlic, yeast flakes, vinegar and contents of noodle flavour sachets in a blender and blend until smooth
- In a large mixing bowl toss through noodles, corn, peas & blended liquid
- Cook in oiled egg rings on a hot flat pan, allowing enough time for both sides to brown. Flip gently with a spatula and gently remove egg rings when cooked
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