Even when you’re vegan, getting your recommended 5 fruit and veg a day can be a challenge, so here’s an easy recipe that will help you reach that goal in one meal.
Fritters are a great way of using up extra veg that you’ve got lying around the fridge or store cupboard. Root vegetables work particularly well for this, as most of them are firm and, therefore, easy to grate.
I’ve chosen celeriac, swede and carrots because (surprise, surprise) these were what I had in my fridge. All of the above veg are very firm and hold little moisture, so there isn’t any need to go squeezing the grated vegetables through a towel, as you would with potatoes. This makes them an ideal choice if you are a little sparse on time and energy. Served with the broad beans and tomatoes, this is your 5-a-day in one easy to make meal.
Prep time: 15-20 minutes. Cooking time: about 30 minutes.
Makes about 16 fritters.
Gluten-Free
Ingredients:
For the Fritters:
½ medium celeriac, peeled and grated
½ swede, peeled and grated
2-3 carrots, peeled and grated
200g gram (chickpea) flour
3 tsp garlic puree
2 tsp Dijon mustard
3 tbsp redcurrant jelly
2 tsp harissa paste
1 ½ tsp salt
4 tbsp natural vegan yoghurt
Vegetable oil for frying
For the Rest:
2 tbsp olive oil
2 red onions, sliced into thick rings
5 medium tomatoes, cut into wedges
250g frozen broad beans
3 cloves garlic, roughly chopped
Salt and pepper to taste
A squeeze of lemon juice
Method:
Preheat the oven to gas 5/190C/375F.
Put all of the fritter ingredients, apart from the oil, into a mixing bowl and stir well to fully combine. Leave to rest for about 10 minutes or so to allow the flavours to infuse.
Heat some of the vegetable oil in a frying pan and spoon about 1 ½ heaped tablespoons of the mixture into the pan to make one fritter. Do this for 4 fritters and then press down with a spatula to flatten them. Cook on a medium heat for 4-6 minutes each side, then set them onto a baking tray and continue with the next batch. Once you have used up the mixture, place the fritters in the oven to finish off until the rest of the dish is cooked.
While the fritters are in the oven, heat the olive oil in the frying pan and then fry the onion rings for about 4 minutes, until a little browned. Add the broad beans and the garlic and cook for another 3 minutes, then put in the tomatoes and cook for 6 minutes or so, until they have softened.
Season with salt and pepper and squeeze in the lemon juice.
To serve, lay some of the cooked veg onto a plate and then top with three of the fritters. Add a slice of lemon to garnish and serve immediately.
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