Meat-free Archives

Fritter recipes

Lentil Bolognese with loaded veggie sauce

50 minutes

Avocado recipes

Stuffed wholewheat flatbread (Placinte)

20 minutes

Breakfast recipes

Bean pakoras

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

vegetable oil, for frying
300 g green beans, sliced diagonally
3 T fresh mint roughly chopped
1 t garam masala
150 g cake flour
½ t baking powder
1 small onion, finely chopped
4 cloves garlic, finely chopped
1 green chilli, seeded and chopped
2 free-range eggs

For the dressing, blend:

½ cup coconut milk
50 g plain yoghurt
100 g roasted, salted cashew nuts
1 t fresh ginger, crus

Method

1. Preheat the oil to 160°C, or bring to a medium-high heat. Check to see if the oil is ready for frying by dropping a tiny amount of pakora batter into the oil. If it bubbles and floats, it’s ready.

2. In a bowl, combine all the remaining ingredients. Using two tablespoons, spoon the mixture into the oil and fry until golden brown and cooked through. Drain on kitchen paper. Serve hot with the dressing.

Cook's note: Pakoras are an excellent way to enjoy any veggie. They’re delightful with this creamy dip.

Photographs: Jan Ras
Food assistant: Emma Nkunzana

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Courgette fritters

Lentil Bolognese with loaded veggie sauce

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Beetroot wrap chips

Cannellini bean dip

Leftover quesadillas

Stuffed wholewheat flatbread (Placinte)

Oven-baked tomato toast

Bean pakoras

Bean pakoras

Ingredients

Method