This amazing Vegan and Gluten Free recipe was created for us by Jordan Theodoros as part of our “Salads and Summer Foods Campaign”.

Servings

40 Serves

Ingredients

300g sliced mushrooms

1 carrot cut into julienne

120g sliced cabbage

120g cauliflower cut into small pieces

½ bunch coriander, chopped

30g coconut oil

4 green chillies sliced

1 inch piece ginger peeled and chopped

3 garlic cloves

4 sprigs curry leaves

4 spring onions sliced

Vegetable oil to fry

Lime yoghurt to serve

1 lime cut into wedges to serve

Method

1. Place ginger, chilli and garlic in a blender and pulse.

2. Heat the coconut oil in a small pan and add the curry leaves.

3. Add the chilli garlic mix and cook on low heat for a few minutes. Set aside

4. Combine all other ingredients in a bowl and add the chilli garlic mix. Combine with the batter and mix well. Season to taste

5. Heat the vegetable oil and place spoonfuls of mixture into the oil and fry until golden. Drain on paper towel.

For the Batter

10g baking powder

200g besan flour

1 tablespoon ground cumin

1 tablespoon ground coriander powder

1 tsp chilli powder

1 1/2 tablespoons turmeric powder

1 tsp salt

Combine ingredients together in a bowl and add enough water to make a thick batter