Easy vegan veggie fritters

These fritters are a dream: super-simple to make and naturally gluten-free, everybody loves them!

This recipe uses a classic gram-flour batter with green peas, spring onions and mint – but you can add any seasonal vegetables you like, different herbs and spices, or even roasted vegetables leftover from your Sunday lunch!

In short, this is the ideal meal to whip up when you have some bits in the bottom of the fridge you need to use up, but you still want to look forward to lunch.

SERVES:
04-06

Ingredients
Instructions

Ingredients

For the fritters

1½ cups green peas, blanched

1 cup gram flour

1 cup water

6 spring onions, finely sliced

Small bunch tarragon, leaves picked and roughly chopped

Handful chives, finely chopped (optional)

2 tbsp light oil, such as groundnut

For the mint and cucumber yoghurt

1 cup plain, plant-based yoghurt

3 baby cucumbers, or ¼ large cucumber, thinly sliced

Few sprigs fresh mint, leaves picked and roughly chopped

Juice of ½ a lemon

To serve

Radishes, sliced

Salad leaves

Pea shoots

Micro herbs

Instructions

Divide your peas into two bowls. Using a hand blender, the back of a fork, or a food processor, blend half the peas into a rough mash.
Add the gram flour, water, spring onions, tarragon leaves and chives, if using, to the mashed peas. Add a teaspoon of salt and a good grinding of black pepper, and whisk together to form a smooth batter. Add in the remaining peas, stir to combine, and set aside.
Combine the ingredients for your mint and cucumber yoghurt together in a bowl, and season with a good pinch of salt and pepper.
Heat a little of the oil in a large non-stick frying pan over a medium-high heat. Add dollops of the fritter batter and cook for a few mins on each side, until cooked through.
Remove the fritters from the pan and keep them warm in a low oven while you repeat with the remaining batter, oiling the pan as necessary.
Serve three to four fritters per person, topped with a dollop of the mint and cucumber yogurt, a few sliced radishes, and some salad leaves, pea shoots and micro herbs on the side.