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