0 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.