Asian vegetable fritter balls with hoisin sauce 


  • 1 egg
  • 2 tbsp hoisin sauce
  • 1 medium carrot, coarsely grated
  • 150g butternut pumpkin, coarsely grated
  • 1 small broccoli head, top of florets chopped and stalk coarsely grated
  • 70g button mushrooms, finely chopped
  • 50g snow peas, finely chopped
  • 1 green onion, finely chopped
  • 2 tbsp finely grated ginger
  • 3 garlic cloves, finely grated
  • 1/4 cup coriander, finely chopped
  • 1/3 cup Thai basil, finely chopped
  • 1/2 small red bird’s eye chilli, finely chopped
  • 1/2 tsp ground allspice
  • 1/3 cup plain flour


  • 1/3 cup hoisin sauce
  • 1 tbsp lime juice
  • 1 tbsp sweet chilli sauce

Preparation time
15 minutes

Cooking time
20 minutes

Makes 20


  1. Preheat the oven to 200°C (180°C fan forced).
  2. Beat egg and hoisin in a small bowl to combine. Set aside.
  3. Combine remaining ingredients except flour in a large bowl. Sprinkle flour over and toss through to coat. Add hoisin mixture and mix through. Roll tablespoon size quantities and place on a large oven tray. Bake for 20 minutes or until cooked through.
  4. Meanwhile, combine hoisin, lime juice and sweet chilli and mix.
  5. Serve fritter balls hot or cold with dipping sauce.


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