Sunday, 8 March 2009

Vegan Vegetable Fritters Recipe


What do you do when you want to cook a vegan Sunday breakfast? I would normally cook fried mushrooms, toast, baked beans and my vegan hash browns (to be published soon). But this Sunday morning I fancied a change and urged to make some veggie fritters.

My vegan vegetable fritters are golden crispy on the outside and full of soft vegetable goodness on the inside, they taste absolutely delicious.

I do not use any special ingredients in my vegan vegetable fritters the most exotic ingredients being the chickpea flour and a dash of curry powder the other ingredients are basic vegetables which can be found all over the world.

These tasty vegan fritters are also a gluten free vegetable fritter recipe as there are no wheat or gluten products used in making this recipe.


My vegetable vegan fritters can be cooked and eaten at anytime of the day, I cooked ours for breakfast but you can cook these fritters for lunch or dinner, eat them instead of a vegetarian burger on a bun or with salad, mashed potatoes or just as they are with a helping of your favourite sauce or dressing.

They are really easy to make and are a lot healthier for you to eat than the traditional British fry up if you make them for a good Sunday breakfast.




Ingredients for Vegan vegetable fritter recipe

1 Large white potato
1 Large carrot or 4 small carrots
3 Large heaped Tbsp chickpea flour
Salt to taste (approx 1/2 tsp)
10-12 Tbsp Soya milk
3-4 Tbsp Frozen peas
3-4 Tbsp Frozen sweetcorn
1 Large flat mushroom
1/2 tsp Mild curry powder
Olive oil for frying

'Note...If you use canned peas and sweetcorn be extra carefull when draining the water as they have a much softer texture than the frozen ones.'


Picture of carrots and potatoes ready to be grated.


Picture of peas, sweetcorn, carrots and potato grated and ready to mix.


Picture of a heaped tablespoon of chickpea flour.


Picture of the vegetable fritter mixture ready to go into the pan.




Picture of baked beans.



How to make Vegan Vegetable Fritters


Take a clean thin tea towel or some muslin cloth.

Grate the carrot and potato into the cloth.



Bring the towel together into a ball.

Over the sink squeeze out any excess water from the carrots and potatoes by squeezing the cloth with your hands.



You should be left with a mound of dry grated carrots and potato.


Take the frozen peas and sweetcorn and cover them in hot water for a few minutes.

Place the cloth/towel into a sieve and drain the water from them.

Very lightly and gently squeeze the excess water from the peas and sweetcorn - you must be gentle here as they will turn to mush if you apply the pressure as you did with the carrots and potatoes.

This will only take a few seconds.



Place the carrots, potatoes, peas and sweetcorn into a mixing bowl.

Mix together.



Add mushrooms, mix well again.



Add the milk, chickpea flour, salt and curry powder.

Add 7-8 tablespoons of milk all at once then mix, from there on only add a little milk at a time until you get a wet and thick consistency - you do not want the mixture to be neither sloppy and wet or thick and doughy.

The point of add the milk and flour apart from flavour is to bind the vegetables not to coat and cover them.



Heat a large frying pan and drizzle with olive oil.

Use a cooking ring and pad down the vegetable fritter mixture using the back of a spoon.

Do not make the fritters too thick or they will take longer to cook and have a different texture.

If you do not have a cooking ring just make into small patties and and flatten with the back of a spoon, once mixture is in the pan use a spatula to to bring in the edges for an even shape.



Fry on a medium heat for 3-5 minutes, do not turn the fritters over until they have cooked on one side for a few minutes or else the fritters will break.

Turn over and cook for 5 minutes on the other side, after this initial cooking turn the heat down and keep turning the fritters over every 5 minutes until the vegetable fritters are cooked - this will take approximately 20 minutes.

Making the fritters golden on a high heat does not mean that they are cooked, the fritters need to be cooked longer on a lower heat to make sure that all of the grated vegetables are cooked through.



Serve with baked beans for breakfast or on a sandwich for lunch or with salad or side dish or your choice.

Enjoy Chef Jeenas vegan vegetable fritter recipe.



Here is a picture of the vegan breakfast I cooked this morning.

I served two vegan vegetable fritters, baked beans, brown sauce and ketchup with a parsely leaf garnish and a cup of Arabica and Robusta blended coffee.




For more vegan recipes see my vegan recipes index pages or for gluten free cooking see my gluten free index pages for more step by step picture recipes.

28 comments:

Madhumathi said...

The fritters look soo tasty and you have made a healthy breakfast..Great pictures,Jeena :)

Rosa's Yummy Yums said...

These vegan patties look delicious and colorful! Healthy and flavorful!

Cheers,

Rosa

Dawn said...

These are something I love to eat anytime of day. What is soya milk though? Is that soy?

Jeena said...

Thank you Madhmathi and Rosa.

Dawn you could use cows milk or other milks if you liked. Yes soya milk is made from soya beans.

Bridgett said...

I love fritters and these look so yummy. They are reminding me that I am starving as well! I think I could get my kids to eat these as well, which would be a good thing.

Lisa said...

I would love these any time of day. Delicious!

Varsha Vipins said...

Jeena..first time here..I have a small space too..:)
The fritters looks so so yum..I loved the way u put all the step by step pics..Its a great help to us readers..Thanks..:)

Jan said...

Those fritters look totally scrummy. And one must always have lashings of brown sauce with baked beans. Yum! What a great breakfast.

Happy cook said...

Wow the fritters looks so yummy delicious and so healthy too.

♥Rosie♥ said...

Those vegan fritters look so very delicious!! I wouldn't mind starting my day on one or two of your fritters anytime Jeena!

Rosie x

Ann said...

Jeena,
Colorful fritters, I like the idea of chickpea flour, I dont want to wait till sunday to make this,may will give a try for tonight dinner [;)]

Anne said...

They look so tempting to eat and sound very tasty

A_and_N said...

Boy you must have SOME patience to be able to take so many pictures. And such lovely ones too! The fritters look so beautiful, golden and crisp!
Absolutely delicious :)

JMP said...

I'm so happy so many of your recipes are also gluten-free. It can be hard to find vegan/vegetarian recipes that are also GF!

Priti said...

They looks so fab....wonderful colour ...

mona said...

yummy, looks full of goodness. Nice idea to dump in a veggies.

Divya Vikram said...

Love the golden brown hue of the fritters.

Cynthia said...

Jeena those patties are amazing.

Seena said...

Nice fritters Jeena! It is similar to our vadas! Your blog has been very easy to find out recipes.. :)

Mizzy said...

Nice pictures up there! It's really captivating and and mouth-watering! lol

Kevin said...

Those fritter look really good and nice and healthy!

Joanne said...

What a super idea! Looks great. I'll have to add you to my blog list because it look like you come up with some fantastic recipes.

MaryMoh said...

The fritters sure looks so delicious and healthy. I would love it with chili sauce.

Nancy @ TheSensitivePantry.com said...

Jeena - great idea! I can imagine all kinds of veggies now in fritter form. Nancy

Emilie said...

I'm wondering - How about baking them? a little less oil that way perhaps. What do you think - 350 for 20 minutes on a lightly oiled parchment paper?
I feel an experiment coming on....

Chef Jeena said...

Hi Emilie,

Yes you can bake these vegetable fritters for sure.

The taste will alter slightly and the cooking time will be longer.


Thanks, Jeena.

Stephanie said...

Made these for breakfast and they were delicious. it was nice and crispy on the outside and the corn and peas gave a nice burst of moisture and flavor.
changes:
used umbleached all purpose flour instead of chickpea because i didnt have any on hand.

Rashmi said...

A fantastic and healthy recipe.