Soy Bean Sprouts Fritters

What can you do with a box of soy bean sprouts that will expire tomorrow? Make a salad? Put them into a stir fry? Use them for a soup?

None of the above. Make some pancakes or fritters! I found the idea on the internet and was intrigued. These sprouts are crunchy but contain a lot of water. Will they splatter all over the kitchen when they are frying in the pan? Not at all.

The ingredients for the batter do not show a specific region or style. You can't call it Asian or any other kind of area. I ate mine with rice and sweet Ketchp Manis from Indonesia. But that was my turn of the dish. Serve them as they are and you have a light snack or lunch.

Recipe for 5 fritters:

220 g soy bean sprouts (no mung bean sprouts), 2 eggs, 50 g flour

2 spring onions, 1 hand full of mixed herbs or just parsley, 1 tsp paprika powder, zest of 1/2  lemon, salt and pepper, 5 tbsp rapeseed oil

Heat up the oil in a large pan. Mix the ingredients and spoon about 3 tbsp per fritter into the pan. On medium high heat on each side for 4 min. Let it rest on kitchen paper.