These fritters are full of vegetables and are super fun to make
Ingredients
- 3 cups hard vegetables sweet potato, pumpkin, zucchini, carrot and parsnip all work well
- 1.5 cups spinach
- 1.5 cups kale
- 1 cup green beans finely sliced into rings
- 2 tablespoons olive oil
- 1 leek finely sliced
- 2 teaspoons spices cumin, coriander, turmeric, fennel and pepper all work well
- 2 tablespoons fresh parsley and coriander finely sliced
- 2 tablespoons gluten free flour
- ½ teaspoon baking powder
- 4 eggs gently whisked
Instructions
Method
- Grate all the 'hard' vegetables and place in a large bowl
- Chop the spinach and kale and place in a separate bowl with the beans
- Gently fry the leeks and spices in half the olive oil and once translucent, add the spinach, kale and beans, cooking until tender and then set aside
- Once cool add to the grated vegetables and mix, then add the herbs and flour and combine thoroughly
- Add the eggs and mix well (you may need to add another tablespoon of flour if there is unmixed egg in the bottom of the bowl
- With a spoon place scoops of the mixture into a heated frying pan (having used the rest of the oil) and flatten gently
- Fry on both sides for 4-5 minutes until golden brown
Top tips
- These fritters keep really well in the fridge or freezer so make up a large batch…
- Go wild in the kitchen and make this your own bespoke recipe… adapting for the seasons, what you body calls for and what is in the fridge
- And for those who have a fiery penchant, what about some fresh chillies?
