Vegetarian Macadamia and Noodle Fritters Recipe

Name: Vegetarian Macadamia and Noodle Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 90 g vermicelli rice noodles; 1 ⅛ cups light coconut cream; 70 g rice flour (use a fine rice flour or fine brown rice flour); 4 green onions, finely sliced; 150 g lightly roasted macadamia nuts, roughly chopped; 2 tablespoons coriander, chopped (cilantro); 2 egg whites; salt; ground black pepper; 2 red capsicums, roasted and skinned (red sweet bell peppers); 2 tablespoons macadamia nut oil or 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon soy sauce (use salt reduced if preferred) or 1 teaspoon gluten-free soy sauce (use salt reduced if preferred); 1 tablespoon brown sugar; ⅓ cup coriander leaves (cilantro); ¾ cup black olives

Servings: persons

90 g vermicelli rice noodles
1 ⅛ cups light coconut cream
70 g rice flour (use a fine rice flour or fine brown rice flour)
4 green onions, finely sliced
150 g lightly roasted macadamia nuts, roughly chopped
2 tablespoons coriander, chopped (cilantro)
2 egg whites
salt
ground black pepper
2 red capsicums, roasted and skinned (red sweet bell peppers)
2 tablespoons macadamia nut oil or 2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon soy sauce (use salt reduced if preferred) or 1 teaspoon gluten-free soy sauce (use salt reduced if preferred)
1 tablespoon brown sugar
⅓ cup coriander leaves (cilantro)
¾ cup black olives

1
Using a bowl- add the vermicelli noodles and cover with boiling water.
2
Sock the noodles for 5 minutes.
3
Drain the noodles and chop coarsely.
4
Set aside.
5
Using another bowl- Combine the coconut cream with the ricee flour.
6
Mix well.
7
Add the chopped noodles, green onions, chopped macadamias and the coriander (cilantro), Season with salt and pepper.
8
Mix well.
9
Whisk the 2 egg whites until soft peaks form.
10
Lightly fold the egg whites into the noodle mixture.
11
Heat a little macadamia nut oil in a large non-stick frypan.
12
Cook 2 tablespoonfuls of noodle mixture in batches.
13
Pan fry until lightly golden on both sides, turning once.
14
Keep warm in the oven until all are completed.
15
For the Dressing- cut the roasted capsicum (peppers) into slices.
16
Combine with remaining ingredients and mix well .
17
Serve fritters topped with the dressing.
18
Serve as small stacks of fritters as a light main meal.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 90 g vermicelli rice noodles, 1 ⅛ cups light coconut cream, 70 g rice flour (use a fine rice flour or fine brown rice flour), 4 green onions, finely sliced, and more.

Yes, Vegetarian Macadamia and Noodle Fritters falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Macadamia and Noodle Fritters

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