These crunchy delights make for a fast lunch, snack or dinner – serve with a bean salad for a complete meal or with sliced avocado. They’re easy to make and bind ever so well. Dip them in soya sauce or sweet chili sauce, or any condiment of your choice. These will be a staple in your home as you’re going to love making them, and your family and friends will also love them.
Makes around 6 Fritters
2 shallots, finely chopped
2 Tbsp red cabbage, thinly chopped
2 zucchini/courgettes, washed, grated and dried with some kitchen paper towel
1 carrot, grated
1 small red bell pepper, finely chopped
3 Tbsp nutritional yeast
½ cup grated vegan cheese of your choice (helps it bind better)
salt to taste
a pinch of coriander
a pinch of pepper
¾ cup (or more) of gluten free flour
a dollop of vegan milk (unsweetened)
- Place all the ingredients In a large bowl.
- With clean hands, mix into a thick batter looking mixture (it’ll have all the bits you chopped, but they’ll glue up when frying)
- Now heat up a little extra virgin olive oil or refined coconut oil in a non-stick pan, and with your hands form patties/fritters – or use a large spoon and spoon around 4 inch in diameter onto the hot oil, placing around 3 of them. Leave them for around 2 minutes, and then flip onto the other side.
- Take them out when they’re deep golden on both sides, and serve with a bean salad and avocado, or anything that takes your fancy.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
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