Baked zucchini and carrot fritters
- 15 mins
- 25 mins
- Serves 4
Delicious veggie patties bound by a spiced chickpea dough.
Ingredients
- 2 medium zucchinis (also known as courgettes)
- 2 medium carrots, peeled
- 1 ½ cups chickpea flour (also known as besan flour)
- ¼ cup nutritional yeast
- 2 tbsp ground flax seeds
- 1 tbsp ground sage (or herbs and spices of choice)
- 1 tbsp garlic powder
- 1 tsp ground chilli powder
- 1 tsp baking powder
- 150g leafy greens to serve such as rocket or baby spinach
- Balsamic vinegar
Salsa:
- 2 tomatoes, diced
- ½ capsicum (also known as pepper), diced
- ½ small red onion, finely diced
- 1 small bunch coriander, chopped
- 1 clove garlic, finely chopped
- 1 lime, juiced
Directions
- Preheat the oven to 180°C. Line 2 baking trays with baking paper.
- Use a food processor or hand-held grater to grate the zucchinis and carrots. A fine-medium grater is ideal.
- Add the grated vegetables and rest of the fritter ingredients to a large bowl. Mix until well combined.
- Scoop about 2 heaped tablespoons of the mixture and shape into a circular fritter (try gently squeezing the mix between your palms to help them stick together, then shape the edges with your fingers). Place on a lined baking tray and repeat until you have used up the mixture.
- Bake the fritters for 15 minutes. Remove them from the oven, carefully flip each fritter and return them to the oven. Bake the fritters for another 5 minutes or until they are golden brown on all sides.
- Whilst the fritters bake, dice the salsa ingredients and mix together in a bowl.
- Serve the fritters warm with salsa and a side of greens, drizzled with balsamic vinegar.
Chef's Tips
- Another great alternative to balsamic vinegar is to mix a little bit of tahini, lemon juice and water into a simple but delicious white dressing.
- These fritters make a great accompaniment to lunch or an appetiser at gatherings.
Adapted from recipe by Anthea Chen
