Baked Veggie Fritters
These fritters really only require two ingredients: vegetables and chickpea flour. Spices and herbs are welcomed, if you have them, but they still taste great without.
Eaten hot or cold, these are easy to make and delicious to add to a salad for packed lunch.
Recipe Ingredients
4-6 Servings
What vegetables to use?
Grated – courgette, carrots, onion, parsnips, celeriac, sweet potatoes, and white potatoes
Finely chopped – broccoli or cauliflower, sweetcorn, leek can also be added, along with seasonings of choice.
Grate root vegetables on a box grater and finely chop any other veggies
The amount you use is up to you. As a rough guide, about 2 cups prepared vegetables will give you about four 3-inch fritters.
Dish Preparation
25 Minutes
Toss the grated chopped vegetables in a large bowl with chickpea flour and add black pepper.
Use about 1/2 cup chickpea flour and generous crack of pepper for every 2 cups prepared vegetables.
The moisture from the vegetables will absorb the chickpea flour and form a sticky batter.
If you’re using spices or chopped herbs, add them here chilli, turmeric, paprika, cumin and coriander work well.
2. Check to see if you can form a patty in your hands and it holds together.
The batter should be sticky but not overly wet and runny. If it’s too dry, add a little water to the mixture; if it’s too wet, add a little more flour.
3. Place patties on a lined baking tray
Bake for 20 minutes, or until golden at 180oc.
Enjoy warm, room temperature, or even cold. They’ll keep well in the fridge for up to a week and can even be frozen for a couple of months. To reheat, heat on a baking sheet in a 180oc oven until warmed through.
