Veggie fritters are one of my fav ways to use up leftover veggies that are sitting in your fridge. I make these with gluten free chickpea flour which works so well as a binding agent as it forms such a beautifully thick batter. You can serve these with a side salad or enjoy them in a burger.
RECIPE:
Makes 6
90g Chickpea flour
150g water (adjust to your liking)
1 carrot, shredded
1 small tomato, diced
1 clove garlic, minced
Handful baby spinach
Handful fresh basil
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp cumin
1 tsp vegan parmesan
1/4 tsp salt and pepper
1️In a large bowl, combine chickpea flour with water and mix.
2️Add the garlic, carrot, tomato, spinach and basil and spices. Mix to combine.
3️Heat olive oil in a pan on a low to medium heat. Spoon the mixture onto the pan into desired size.
4️Cook for 5 minutes, then gently flip over and cook the other side until golden brown.
5️Serve warm with your favourite sauce - sriracha Mayo or a garlic tahini works beautifully.