1/2cupsblanched almonds or cashewssoaked for a minimum 4 hours
1-2clovesgarlicminced
1tablespoonorganic dijon mustard
2tablespoonslemon juice
2tablespoonsolive oil
1/4 - 1/2cupwateras needed
1/4teaspoonsea salt
Instructions
Mix ingredients. Mix all the fritter ingredients in a bowl.
Heat oil. Add 2 tablespoons of coconut oil to a medium fry pan on moderate heat.
Cook fritters. Using a soup spoon, scoop out the fritter mixture and place in the fry pan and flatten a little. Place as many as you want in the fry pan, making sure the edges don't touch. Cook for a few minutes on each side, until lightly golden and drain on paper towels. Then repeat until you use up all the fritter mixture. You may need to add more coconut oil in between batches.
Make dipping sauce. To make the dipping sauce, place all the ingredients (except the water) in a high speed blend and blend until well combined. Then slowly add the water and blend until the garlic aioli has a nice and creamy consistency.
Notes
To make vegan - Replace the eggs with mashed potato. Approximately 2-3 tablespoons per egg but make sure you taste test to ensure you are happy with the taste.
Storage Instructions - To store in the refrigerator, allow to cool first before placing in an airtight container. You can store for 2-3 days. To freeze, allow to cool first, then freeze on a baking tray before placing in a freezable container or zip lock for up to 3 months. When you want to reheat, first thaw overnight in your refrigerator, then place on a dry frypan on low heat until warmed through.