Autumn Vegetable Fritters with Toasted Seed Sprinkle

INGREDIENTS

6 cups grated vegetables – approx. 1 large carrot, 2 courgettes, 1 large kumara, 1 parsnip (you can also add very finely shredded kale or spinach leaves if desired)

2 eggs, beaten

1½ cups FreshLife Chickpea Flour

½ tsp turmeric

½ tsp smoked paprika

½ tsp cumin seeds

1 tsp garlic powder

Salt & cracked black pepper

Olive or coconut oil for frying

SEED SPRINKLE

2 tbsp FreshLife Pumpkin Seeds

2 tbsp FreshLife Sunflower Seeds

2 tbsp FreshLife Sesame Seeds

2 tbsp FreshLife Black Chia Seeds

1 tsp olive oil

1 tsp tamari sauce or gluten free soy sauce

METHOD

• Combine the grated vegetables in a large bowl and toss with the chickpea flour, turmeric, paprika, cumin, garlic powder and salt & pepper until the vegetables are lightly coated. Add the eggs and stir until moist and clumping together.

• Pre-heat oven to 185°C.

• Heat the oil in a non-stick frying pan and add large tablespoons of mixture, flattening slightly and allowing a little room between each.

• Cook for 1-2 minutes each side until golden then transfer to a lined baking tray and bake in the oven for a further 5-8 minutes until thoroughly heated in the center.

• For the seed sprinkle, heat the oil and add the combined seeds, stir over a medium heat until starting to colour then add the tamari sauce and toss to coat the seeds. Allow to cool and crisp up before serving.

• Serve the fritters with salad greens, aioli and sprinkle with the toasted seeds.