Plant-Based
Wild rice falafels, paired with a fresh chopped salad and garlic cucumber raita. A convenient mid week dinner or great transformed as a party platter!
1. Grate 1/2 the cucumber (1/4 of whole cucumber) and crush garlic. Combine with yoghurt, 1/2 tbsp vinegar and season with salt and pepper. Set aside.
2. Dice tomatoes, capsicums, remaining 1/4 cucumber and apples. Pick and roughly chop mint leaves. Toss all together with sprouts, 1 tbsp vinegar and 2 tbsp olive oil. Season with salt and pepper.
3. Heat frypan over medium-high heat with 1 tbsp oil. Cook patties for 2-3 minutes each side until warmed through.
4. Serve patties with chopped salad and dollop of raita.
2. Dice tomatoes, capsicums, remaining 1/4 cucumber and apples. Pick and roughly chop mint leaves. Toss all together with sprouts, 1 tbsp vinegar and 2 tbsp olive oil. Season with salt and pepper.
3. Heat frypan over medium-high heat with 1 tbsp oil. Cook patties for 2-3 minutes each side until warmed through.
4. Serve patties with chopped salad and dollop of raita.
Continental Cucumber 1/2 *
Coconut Yoghurt 1 Tub (120g)
Tomatoes 3
Green Capsicums 2
Red Apples 2
Mint 1 Packet
Alfalfa Sprouts 1/2 Punnet *
Wild Rice Falafels 1 Packet (225g)
* Ingredient Also Used In Another Recipe
From your pantry:
oil (for cooking + olive), salt, pepper, white wine vinegar, garlic (1 clove)
Coconut Yoghurt 1 Tub (120g)
Tomatoes 3
Green Capsicums 2
Red Apples 2
Mint 1 Packet
Alfalfa Sprouts 1/2 Punnet *
Wild Rice Falafels 1 Packet (225g)
* Ingredient Also Used In Another Recipe
From your pantry:
oil (for cooking + olive), salt, pepper, white wine vinegar, garlic (1 clove)
