Chili patties with salsa

Ingredients

• 2 jalapeños
• 150 g shelled almond kernels
• 2 tbsp lemon juice
• 2 tbsp nutritional yeast flakes
• 1 tbsp white miso paste
• 75 g flour
• Salt
• black pepper (ground)
• vegetable oil (for frying)
• a handful of sprouts

Instructions

1. 1.

   Wash, halve, peel and chop the bell peppers into small cubes. Wash tomatoes, quarter them, remove seeds and stems, then dice. Slice scallions into thin rings. Rinse parsley, shake dry, pluck leaves and finely chop. Combine all prepared ingredients in a bowl with lemon juice, sugar, oil, salt and pepper to taste.

2. 2.

   Wash, halve, peel and finely chop the jalapeños. Blend almonds with lemon juice, nutritional yeast flakes, miso paste and a little water until smooth. Mix in flour and chopped chilies; add more water if needed until the dough is firm. Season with salt and pepper. Heat oil in a deep fryer or pot to about 170°C. Scoop spoonfuls of the jalapeño mixture into the hot oil and fry for 2–3 minutes until golden brown. Drain on paper towels and serve on a large platter topped with salsa, garnished with fresh sprouts.