If you’re looking for an easy lunch option for the whole family this Veganuary, you can’t go wrong with these vegan fritters. Fritters are loved by everyone and these are no exception. They are so simple to make and are perfect for a quick lunch with a salad or eaten cold on the go. They’re also really easy to adapt using whatever veg you have to hand; just make sure the vegetables are small or finely chopped.
- 2714
- Prep time 20 minutes
- Difficulty A little tricky
Ingredients
- Can of sweetcorn 340g/11½oz, drained
- Liquid from a can of chickpeas 400g/14oz can
- Bunch of spring onions, trimmed and finely chopped
- Flaxseeds 1 tbsp, Mixed with 1 tbsp water
- Wholemeal plain flour 2 tbsp
- Vegetable oil 1–2 tbsp
- Salt and ground black pepper
Method
-
Step 1
Put all the ingredients except the oil in a bowl and mix well until combined. If the mixture is too thin, stir in a little more flour and if it is too thick, add a little water to loosen it. It should just drop off the spoon.
Step 2
Heat a drizzle of the oil in a heavy non-stick frying pan. When it is hot, put a large dollop of the mixture in the pan (for a perfect round, sit a metal pastry cutter in the pan and spoon the mixture into that) and cook for 3–4 minutes or until the underside is beginning to turn golden. If using, carefully remove the cutter, then flip over the fritter using a large spatula.
Step 3
Cook the other side for a further few minutes, until it is golden brown. Remove to a plate lined with kitchen paper to drain, and keep warm. Depending on the size of your pan, you may be able to fry several fritters at once, which will cut down on the cooking time.
Step 4
Continue cooking the rest of the mixture in the same way, adding a little more oil as you need it. Stack the fritters and serve hot or cold.
From Vegan Kids by Heather Whinney, published by Lorenz Books at £15.