Bali breakfast stack (Baked corn & kale fritters with spicy ratatouille, crispy tempeh & tamarind fritters) from Healthy Vegan Street Food: Sustainable & healthy plant-based recipes from India to Indonesia (page 176) by Jackie Kearney

  • dried chilli flakes
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  • ground cumin
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  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can use the book's sambal balado recipe. Can substitute sprouted mung beans or beansprouts for corn, other dark cabbage for kale, ground turmeric for fresh turmeric, garlic paste for garlic, chilli powder for dried chilli flakes, canned plum tomatoes for tomatoes, tamari for soy sauce, tamarind concentrate for tamarind pulp, unrefined brown sugar for coconut sugar, and lamb's lettuce for rocket.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's sambal balado recipe. Can substitute sprouted mung beans or beansprouts for corn, other dark cabbage for kale, ground turmeric for fresh turmeric, garlic paste for garlic, chilli powder for dried chilli flakes, canned plum tomatoes for tomatoes, tamari for soy sauce, tamarind concentrate for tamarind pulp, unrefined brown sugar for coconut sugar, and lamb's lettuce for rocket.

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