These tasty and delicious carrot fritters compliment the kale satay perfectly! Guaranteed to impress both friends and family with this healthy bite!
CARROT FRITTERS METHOD
Start by whisking the aquafaba into stiff peaks. You can’t over whip so go wild.
Then put the buckwheat flour and cumin into a bowl with the salt and whisk in the water. When this mixture is smooth, add the baking powder and apple cider vinegar to which the mixture should fizz a little bit. Whisk a little more to combine.
Fold in the grated carrot followed by the whipped aquafaba. Fold lightly and make sure everything is well mixed. (if using nori seaweed add now).
Now heat the coconut oil in a frying pan, after about 20 second the pan should be hot so you are ready to add a heaped tbsp of the carrot mixture, cook on a medium heat for about one minuet on each side. Flipping carefully witha spatula and make sure they are cooked through and ready to serve.
They should be crispy around the edges and cooked through.
Start by washing the kale / cavelo nero – strip the leaves from the stems and wash it well. Dry with a salad spinner or pat dry with a clean tea towel.
Now make the satay sauce. Simply blend the nut butter and water to form a smooth sauce. Add all other ingredients and mix well – taste for salty sweetness and remember the kale will add more salt when it is combined.
Secondly put the kale or cavlo nero in a large bowl, sprinkle with salt and oil and massage the kale really well. After about 5 minuets the leaves should start to wilt and squelch. When it is soft you know its done. (this helps both the
flavour and digestibility of the kale)