4 sustainable white fish fillets milk, for dipping (omit if dairy free)
2 tablespoons arrowroot powder (or corn flour/gluten free flour)
seasoning of your choice coconut oil, for frying
1 cup beetroot, cooked and diced 2 spring onions, finely sliced
1 – 2 chillis, deseeded & chopped 1⁄2 orange, chopped small
2 tablespoons olive oil
juice of half orange
squeeze of lemon
This gorgeous recipe is by Margaret from the Plant Strong Vegan. Full recipe in the Purple Edition of Healthy Mama Magazine. Subscribe below for FREE…x
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