INGREDIENTS
- Vegetable Trim/Peels
- Flour
- Garlic & Ginger
- Spices (Whatever you have in house)
- Lemon Juice
Whatever the weight of your veg trim/peels use a little under 1/3 of the weight in flour. Naomi used 2/3 gram flour and 1/3 rice flour for extra crispiness.
METHOD
Mix everything together and let it sit for 20 minutes to allow the salt to draw out moisture from the veg trim. There should be enough liquid with this moisture and the lemon juice to shape the mix but you can add a splash of something else to help bring it together.
Shape the mix into balls and fry at 180°C.
Naomi served hers with a coriander stem salsa and mango chutney.