- TM 31
Ingredients
Fritters
- 65g peanuts
- half Bunch coriander
- 1 spring onion
- 3cm piece fresh ginger
- 2 cloves garlic
- 2tsp cumin seeds
- 1tsp Ground Coriander
- 1/2 cup corn kernels, fresh or frozen
- Salt & pepper to taste
- 450g peeled parsnip, toughly chopped
- 80g tapioca seed pearls
- 2 eggs
- 1 tablespoon peanut oil for shallow frying
- 1 green pepper quartered
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Soak tapioca in two cups of water for 1-3 hours.
Chop peanuts 6 sec, sp 6, set aside in medium bowl.
Chop coriander, spring onion, ginger and garlic 3 sec, sp 7, set aside with nuts.
Without washing bowl dry roast cumin seeds for 2 mins, Varoma temp, sp 2, set aside.
Chop green pepper 2 sec, sp 4, set aside.
Add 200g water to bowl and cook parsnipin basket 13 mins, Varoma temp, sp 3.
Check parsnipis cooked through and discard water. Mash parsnipin bowl 4 sec, sp 4.
Add all ingredients back into bowl, drained tapioca, corn and eggs and mix 10 sec, reverse, sp4.
Fry fritters in hot pan until golden brown.
Enjoy with a squeeze of lemon/lime and TM garlic aoli.
Fritters
Tip
Can be made in teaspooon lots and served as hors dóuevres with the aoli
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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