Prep time: 15 mins
Total time: 40 mins
Baked zucchini and carrot fritters
Delicious veggie patties bound by a spiced chickpea dough
brunch, snack, side dish
vegan, vegetarian, oil free, refined sugar free, kid friendly, gluten free, nut free, soy free, super easy, party food, entertaining, baked, picnic
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
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
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.
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