To thrive on a plant based diet, eat well and feel satisfied, especially if we have busy lives, we need to be able to make delicious, vegan meals quickly and easily and that means having ingredients and recipes at the ready.
Today I made fast and easy vegetable fritters with a herby sauce.
This recipe sounds very simple – it IS very simple – and it’s flavours and textures are as complicated as we need them to be so we feel we have eaten well.
It is a great option if you want something super healthy, light weight and quick without feeling deprived in any way.
Think along the lines of latkes but without the eggs and smoky kitchen.
How many Christmas eves we spent gathered around the kitchen fire eating latkes with smoke floating around our heads?! A lot, and they were fun.
The fritter is made of grated vegetables. You can use whatever you have in your fridge, I used 2 courgettes, a carrot, a red chilli and a sliced onion plus some chickpea flour and water. Seasoned with a little salt and some cumin.
I’ve previously made with cabbage, carrots, peppers and onion plus green onion tops and I have used sweet potatoes, sweet corn and I can’t remember what else, its so flexible it doesn’t matter, you really can use anything.
I’ve served them with various sauces for a example a sauce of sriratcha and mayonnaise with tomatoe ketchup (the super-healthy, raw, homemade one and at other times the bought stuff 😉 when leaning towards an Okonomiyaki pancake and we almost always have some crispy leaves by the side.
Today we have fresh, peppery rocket leaves.
So, the whole thing, without cooking time took 15 minutes tops. Then 15 minutes cooking… and then 10 minutes eating. I am actually eating them as I am writing this and trying not to get sauce on the keys.
To keep on track with a healthy recipe make sure you have an arsenal of easy delicious vegan recipes. When we are doing our retreats I keep a list of two to three times the number of starters, main courses and desserts I will need so that I always have inspiration.
As you can see there are so many variations and so many possible combinations of fruit, vegetables, seeds and nuts but we all need to be prepared, me too, otherwise we end up with something bland and unbalanced, a bunch of bananas or something we maybe regret (throw that pizza delivery menu away;) Though we aren’t puritanical all the time I promise you!
I grated everything except the onion and chilli which I sliced finely and mixed with 3 TBS chickpea flour, a pinch of salt and a few good grinds of pepper. If you need some water add just enought to pull it all together. My courgettes were very fresh and juicy so I only needed a drop.
The mix then sat and absorbed to bind while I made the sauce and the air fryer heated up. I’ve previously left the mix overnight in the fridge, which does make the fritters a bit firmer.
I’ve also grated, mixed and cooked immediately before now and it was just fine, so no need to wait if you can’t. They are not so firm but still very good.
Todays sauce is based on chimichurri or salsa verde but without the anchovies (I am not sure anyone would know they aren’t in there!).
I used about 8 blood sorrel leaves, hence the less than vibrant colour, and about 8 large stems of flat leaf parsley, a garlic onion (like a spring onion but garlicky or three cornered leek), half an avocado, about 15 salted capers which I had rinsed, the juice of half a lemon, salt and pepper.
It was blended until smoothish and then I added ½ tsp maple syrup to balance out the bitterness of the sorrel and about 1 TBS olive oil to make it more silky.
I blended again and hey presto, delicious!
You can bake or fry the fritters, I air fried mine at 200° – the air fryer is my newest addition to the kitchen and one I really do wonder why I resisted for so long, I LOVE IT and there’s no smoke or frying oil. I just spritz the tray with avocado oil to prevent sticking.
Serve with the sauce to dip into, or pop some on top.
These would be lovely made smaller as part of l’apéros with some other easy, delicious, vegan recipes!
Options if not vegan:
Add a splash of Worcestershire sauce
Use an egg to bind
Crumble in some feta or parmesanLearn More
Recipe for a healthy burger:
- Take one or two big portabella or field mushrooms per person and put in a shallow bowl or on a baking sheet.
- Top them with lots of sliced onions.
- Mix some olive oil (about 2 tblsp) and a clove of garlic for each 4 mushrooms, add pepper, some chilli if you like it and splatter it over the mushrooms and onions.
- Put in the oven at about 180 for about ( specifics huh?) 15 mins.
- Take out and top with some parsley ( optional) and some strong cheese grated or sliced THINLY.
- Pop back into the oven for a further 10 mins until all juicy and melty.
- Serve with coleslaw (cut the mayo with half live yogurt – make your own mayo if possible) and home made oven chips and ketchup – recipes tomorrow for those!
Up to you how you serve them, I like them alone ( as we had them last night) but you could use wholemeal wraps, leaves, or some really good whole grain bread spread with mustard and ketchup (not ‘that’ kind, use my recipe, coming tomorrow) to put them in. Whatever, its a tastily juicy, meaty and delicious burger! Totally cuts that carnivorous craving.
Sorry no photo, we eat them before we had time to take it, yum-a-loo!
Oh oh, what’s that smell…….. Whoops, whilst I’ve been so engrossed in meaty mushrooms the quinoa has boiled dry (tonight it’s squash n coconut curry and was with quinoa ), I’ll let you know what smoked quinoa tastes like tomorrow.Learn More