To try to avoid getting into a cooking rut I have been trying out a whole bunch of recipes for veggie fritters. Call them what you like, pancakes, patties or burgers, the premise is the same. Some type of vegetable mixed with eggs, herbs and dry ingredients – fried in a pan or baked in the oven and served alongside a massive salad or veggie side dish
Since we are veggo, many of our dinners are stand alone mains, and there are few veggo substitutes for the ‘meat and 3 veg’ style meal with salad on the side.
Fritters are one of those meals, where you can serve them with some steamed veg or salad for a complete meal, and they also work well as left overs, either atop a bed of salad, in a wrap, or just eaten alone for a tasty snack.
Below I have linked to a few fritter recipes I have been loving lately. In my usual style I am unable (or perhaps it is unwilling) to use a recipe without altering it a little, so I have also listed the modifications I made as I have been working in reducing our intake of white flour and breadcrumbs (So have been substituting with buckwheat flour).
I made these exactly to the recipe the first time but tweaked the recipe to cook the onion before adding to the patty (I personally can’t stand the taste of raw onion). I also switched the breadcrumbs for buckwheat flour, and as such had to reduce the number of eggs (to 2) so the consistency wasn’t too wet. A delicious addition was some finely diced sweet potato that I cooked with the onion, so yummy! Also, don’t stress if you don’t have dill, just pack with a bunch of fresh herbs, parsley also works well.
These were delicious and almost Mexican style with the zucchini salsa and goats cheese on top. I substituted the lime for lemon (didn’t have limes) and the flour for buckwheat flour. The consistency was a little dry so I added an extra egg than the recipe called for.
This recipe was developed as a breakfast (and I can certainly see that they would be delicious with maple syrup) but since we are still off sugar, I left out the sugar, substituted flour for buckwheat again, and added a bit of salt and feta cheese.
They became a delicious lunch served with salad and a pesto sauce.
Though delicious, texturally these were a bit of a disaster. They were super tasty and the sauce was amazing but upon cooking the patties completely disintegrated. I used quinoa flour instead of millet flour as that is what I had to hand, so I’m not quite sure what went wrong, but I knew that the consistency wasn’t right when the mixture was super soft and fluffy rather than able to be made into patties. With the sauce, I didn’t use cream but just substituted for a bit of extra yoghurt and coconut cream.
I will certainly try them again as they are such a yummy and protein filled fritter – and we served them with an Indian style salad for a complete dinner.
I haven’t yet tried to make these ones gluten free, but I did make my own breadcrumbs from multi grain bread toasted in the oven and blitzed in the food processor.
They made such a great fritter, excellent consistency and even great for the boy who isn’t the biggest fan of eggplant.
Have you got a favourite fritter recipe that we should try?
Photos from my instagram: @jazziefizzle
Recipe sources linked