Crunchy Fritters
Vegan fritters made of potatoes and vegetables, served with a tomatoe-herb sauce.
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Ingredients
5 Zucchinis
2 Carrots
2 Potatoes
1 White onion
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Cumin
1/2 tsp Curcumin
1/2 tsp Garlic Powder
1 TBSP Ground Flaxseed
3 TBSP Warm Water
1 TBSP Nutritional Yeast
Sauce
1 cup Cilantro
2 small Tomatoes
1 TBSP Lemon Juice
2 cloves of Garlic
1 small Green Pepper
1/2 tsp Salt
1 TBSP Olive Oil
5 Zucchinis
2 Carrots
2 Potatoes
1 White onion
1 tsp (5 ml) Salt
1/2 tsp (2.5 ml) Pepper
1/2 tsp (2.5 ml) Cumin
1/2 tsp (2.5 ml) Curcumin
1/2 tsp (2.5 ml) Garlic Powder
1 TBSP (15 ml) Ground Flaxseed
3 TBSP (45 ml) Warm Water
1 TBSP (15 ml) Nutritional Yeast
Sauce
1 cup Cilantro
2 small Tomatoes
1 TBSP Lemon Juice
2 cloves of Garlic
1 small Green Pepper
1/2 tsp (2.5 ml) Salt
1 TBSP (15 ml) Olive Oil
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Instructions
- Grate zucchini and add to a large bowl. Mix in 1 tsp of salt. Let sit for 10 mins. Once done, hand-squeeze excess water out of zucchini and pat dry.
- Dice potatoes and boil for 15 mins on medium heat until soft.
- Meanwhile, shred the carrots and onions.
- In a small bowl, 1 TBSP ground flaxseeds with 3 TBSP warm water.
- Once the potatoes are boiled, mash them and add to a food processor along with carrots, onion, zucchini, spices, ground flaxseed mixture and nutritional yeast. Blend for a few seconds or until fully combined.
- Scoop a spoon of the mixture and form it into a patty. Repeat.
- Cover and refrigerate all patties for 30 mins.
- Take out the patties and brush them with 2 TBSP of olive oil.
- Place in air fryer for 15 mins on 170°C (340°F). Flip them over midway.
- To make the sauce, combine cilantro, diced tomatoes, lemon juice, minced garlic, green pepper, salt and olive oil. Blend and enjoy alongside fritters.
Nutritional Info
Storage
Notes
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