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Easy Vegetable Fritters

by The Happy Pear

 

Makes 18 Fritters

Preparation time
10 Minutes
 
Cooking time
50 Minutes
 

Ingredients

Makes 18 fritters

  • 1kg sweet or regular potatoes, butternut squash or pumpkin, cut into small cubes
  • 3 tbsp oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 fresh red chilli, deseeded and finely chopped
  • 1 x 400g tin of chickpeas, drained and rinsed
  • ½ lemon, juice only
  • 1 tbsp soy sauce or tamari
  • 2 tsp cumin seeds
  • 1 tsp ground cumin
  • 1 tsp salt
  • ½ tsp smoked paprika
  • ½ tsp ground black pepper
  • 150g frozen peas, thawed

For the batter:

  • 100g plain flour
  • 150ml water
  • 2 tbsp ground flaxseeds

Directions

1. Preheat the oven to 180°C/gas mark 4.

2. Put the sweet potato cubes on a baking tray, toss with 1 tablespoon of the oil and roast in the oven for 30 minutes, until soft. Transfer to a large bowl with the rest of the ingredients except the peas and oil. Using a potato masher, mash everything together until well mixed. Add the peas and gently mix, trying to keep them whole for colour and texture. Roll into 18 balls and flatten slightly.

3. To make the batter, sieve the flour into a small bowl and mix with the water, ground flaxseeds and a pinch of salt and pepper until smooth. Leave to sit for 5 minutes to thicken.

4. Heat the remaining 2 tablespoons of oil in a large frying pan. Dip each fritter into the batter until well coated, shaking off any excess. Working in batches, add the fritters to the pan and fry in the hot oil for 1 to 2 minutes on each side, until cooked through and crispy. Alternatively, you could bake the fritters on a greased baking tray in the oven at 180°C/gas mark 4 for 20 minutes, turning them over halfway through.

 
SuperValu Sweet Potatoes
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Biona Organic Chickpeas
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Schwartz Spices Cumin Seed
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SuperValu Plain Flour
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Linwoods Organic Cold Milled Flaxseed
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