Veggie Fritters With Sweet Chilli Dip
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Veggie Fritters With Sweet Chilli Dip

These tasty fritters couldn't be easier to make – in less than half an hour you'll have a nutritious light lunch or supper that's as healthy and good for you as it is delicious. If you don't have chilli jam to hand to serve, sweet chilli dipping sauce will do the job.
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Serves
Makes 6-8 fritters
Difficulty
Easy
Total Time
20 Minutes
Ingredients
For the vegan egg:
60g of chickpea (gram) flour
1/8 tsp of baking soda
1 tsp of apple cider vinegar
125ml of water
Olive oil, for frying
For the filling:
1/4 courgette, cut into ribbons with a vegetable peeler
1 tsp of Jamaican jerk spice
1 red or yellow pepper, thinly sliced
1⁄2 carrot, cut into ribbons
1 spring onion, green and all, sliced
1 bunch of rainbow chard or kale, chopped
Salt and freshly cracked black pepper
Chilli jam and vegetables or green salad, to serve
Method
Step 1

Mix the flour, bicarbonate of soda, cider vinegar and water in a large mixing bowl and leave to stand.

Step 2

Squeeze the courgette of excess liquid and add to the vegan egg mix with the rest of the vegetables.

Step 3

Heat a splash of olive oil in a large frying pan and spoon out the fritters four at a time. Gently press down the fritters with a saucepan lid smaller than the pan.

Step 4

Fry for 3-5 minutes on each side until golden brown and crisp. Repeat with the rest of the mixture and serve immediately with chilli jam and extra fresh greens or seed sprinkles.

Recipe courtesy of 7 Day Vegan Challenge by Bettina Campolucci Bordi. 

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