My take on vegetable pakoras served with an avocado mint dipping sauce make for an easy and delicious appetizer.
Ingredients (vegetable pakoras):
1 large sweet potato
1 large russet potato
2 large carrots
1 small red onion
2 cloves of garlic
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground nutmeg
2 large organic eggs
1/4 cup all-purpose flour
Directions (vegetable pakoras):
Using a vegetable grater, grate 1 large sweet potato, 1 Russet potato and 2 carrots into a large bowl.
Using a food processor (or kitchen wand), process the red onion and 2 cloves of garlic until thoroughly diced.
Add the onion/garlic mixture to your vegetable bowl.
Add 2 organic eggs, 1/4 cup of flour, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of ground nutmeg. Mix well.
Heat 2 tablespoons of olive oil in a frying pan until hot.
Using your hands, form flat patties (approximately 1.5 inch diameter).
Fry on both sides for approximately 5 minutes each.
Ingredients (avocado mint dipping sauce):
3 sprigs of fresh mint leaves
1 teabag of Morrocan mint tea (opened up)
half an avocado
juice from half a lemon
1/2 tea spoon salt
2 cloves of garlic
1 teaspoon maple syrup
2 tablespoons Greek Yoghurt (or oat milk, if you are dairy-free)
... add all ingredients to a blender and blend until a smooth dipping sauce forms.
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