Veggie Fritters w/ Wasabi Pea Mash
Preparation time: 40mins // Serves 4-6
Veggie Fritters
- 1 cup arborio rice
- 1½ cups vegetable broth
- 400g (14 oz) potato, peeled & chopped
- 275g (9 oz) kumara (sweet potato), peeled & chopped
- 2 shallots, finely diced
- 4 garlic shoots or 1 garlic clove, finely diced
- 1 chilli, diced
- ÂĽ cup coriander (cilantro), roughly chopped
- 2 tbs sweet chilli sauce
- 1 lemon, zest
- 2 free-range eggs (or equivalent in egg replacer)
- ½ cup non-dairy milk
- 1 cup plain flour
- 2-3 cups panko breadcrumbs or fine breadcrumbs
Pea Wasabi Mash
- 3 cups fresh or frozen peas
- ½ an avocado
- ¼ – ½ tsp of wasabi (to taste)
Place the rice and broth in a saucepan and bring to the boil, keep covered and simmer over a very low heat for approximately 15 mins or until liquid is absorbed and rice is tender, strain and set aside to cool.
Steam or boil the potato and kumara for approximately 15 mins or until tender, strain and mash, set aside to cool slightly.
Once the rice and vegetables have cooled combine with the shallots, garlic shoots or garlic, chilli, coriander, lemon zest, sweet chilli sauce and season with Japanese or black pepper and salt to taste.
Combine all ingredients well, adding a little flour to bring the mixture together if need be. Form the veggie fritters mixture into patties.
Combine the eggs or egg replacer with the non-dairy milk and set aside. Place the flour in a shallow dish and the breadcrumbs in a separate shallow dish.
Carefully dunk each veggie fritters into the flour, then the egg and milk mixture and finally in the breadcrumbs, coating well.
Heat 3cm of sunflower oil in a frypan and cook the veggie fritters in batches over a medium heat for 3-4 minutes on each side until golden. Set aside and keep warm.
Meanwhile boil the peas in plenty of water for 3 minutes, strain and in a bowl mash the cooked peas with the avocado and wasabi to taste.
Serve the veggiecakes with wasabi pea mash, lemon wedges and a crisp salad and/or chips {fries}. Perfect for a casual dinner or Sunday lunch, in a sandwich or burger or packed in your lunchbox.

{ This recipe was inspired by Valli Little’s fishcakes with pea crush found in ABC’s April 2010 Delicious magazine. }