Plant-Based Carrot & Bamboo Shoot Fritters

Grate carrot, then squeeze out any excess moisture using a paper towel. Drain bamboo shoots, then roughly chop. In a small bowl, combine plant-based Asian mushroom sauce, the brown sugar, ginger paste and a splash of water.

TIP: Removing the excess liquid from the carrot will help the fritters crisp up in the pan!

In a large bowl, combine plant-based shredded cheddar cheese, carrot, bamboo shoots, garlic & herb seasoning, plain flour, the salt, plant-based milk and a pinch of pepper.

TIP: Lift out some of the mixture with a spoon, if it's too wet and doesn't hold its shape, add a little more flour!

Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, add heaped tablespoons of the fritter mixture and flatten with a spatula. Cook in batches until golden and cooked through, 3-4 minutes each side (don't flip too early!). Transfer to a plate lined with paper towel. You should get 3-4 fritters per person. Wipe out frying pan, then return to medium heat. Cook sauce mixture until bubbling, 30 seconds. Remove from heat.

TIP: Add extra oil if needed to ensure the fritters don’t stick to the bottom of the pan.

While fritters are cooking, trim and thinly slice snow peas, lengthways. In a large bowl, combine snow peas, shredded cabbage mix and Japanese dressing. Season, then toss to coat.