Source: Vegan Without Borders | Makes: 14-16 fritters | Time: 30 min
Changes
Halved the amount of papaya because it turns out my husband doesn't like it which I found out as I was making dinner
Halved the amount of mango
Skipped scallions in fritters, replaced them with green onion in the relish
Doubled the amount of bell pepper in the relish (and used a greenish/red pepper instead of red)
Skipped lime zest
Replaced flax seed mix with Bob's Red Mill Egg Replacer
Plans for Next Time
Add garlic to the fritters
Add red onion to the fritters
Ingredients
Relish
1/2 ripe #papaya, peeled, seeded and diced
1 ripe #mango, peeled, pitted and diced
1 #bellpepper, finely chopped
1/4 cup fresh cilantro
1/4 cup chopped green onions
2 tsp fresh ginger, minced
2 tbsp lime juice
1 tbsp EVO
S&P, to taste
Fritters
2 ripe #plantains, peeled and cut into chunks
2 Bob's Red Mill egg replacers
1/2 tsp salt
1/4 tsp oregano
Dash of all spice
1/4 tsp cayenne (I did more.)
Dash of pepper
1/2 cup all-purpose flour, plus more as needed
2 tbsp olive oil
Instructions
Relish
Combine all the ingredients.
Fritters
Preheat oven to 275F.
In a food processor combine plantains, egg replacer, and spices and blend until smooth. I did this in two batches
Transfer mixture to a bowl and add flour. Combine well. Shape mixture into small fritters.
Heat oil in a large skillet over medium heat. Fry fritters 3-4 minutes on each side. Transfer to baking sheet and absorb excess oil with paper towels. Keep the fritters in the oven until read to serve with papaya-mango relish.
Journal
Food & Drink
96 oz water
3 cups of coffee
2 diet Sprites
Peanut butter - hummus toast
Leftover zoodles
3 papaya pieces
1 cup of peas
Handful of nuts
Tonight's recipe (4 fritters)
Exercise
20 min strength training
15 min step aerobics
1 mile walking
6600+ total steps for the day (likely more, since Garmin didn't track my 15 min on the step)