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Clean Out The Fridge Green Vegan Fritters

CLean Out The Fridge Green vegan Fritters

Is anyone else finding that their fridge looks like a well organised jigsaw puzzle at the moment? What with coronavirus and all the crazy stockpiling, it’s quite a challenge to make sure nothing goes off.

These Clean Out Your Fridge Green Vegan Fritters are the perfect recipe to use up any on the turn green vegetables. I used a medley of shredded courgette, broccoli and kale. You need to use courgette for the water content but you could easily substitute the kale for spinach or even shredded sprouts.

Vegan Keto Fritters

I made these vegan fritters using sesame seed flour (ground up sesame seeds in a blender) rather than with a vegan flour because I wanted them to be grain free and vegan keto friendly but you could use chickpea flour if you prefer.

These Fritters are a touch more fragile than if you used a legume or grain flour but totally still work and i’d prefer to have them a little softer that to bloat!

What toppings are best for these Green Vegan Fritters?

Coconut yoghurt, tahini, chilli flakes, sesame seeds, lemon zest all work on these vegan keto fritters. Or you could totally add some avocado and sundried tomatoes on top for the ultimate quick and easy vegan breakfast!

Green Vegan Fritters
Clean Out The Fridge Green Vegan Fritters
Overview
Serves:
4
Difficulty: Easy
Hands On: 10 minutes
Overall Cooking: 20 - 30 minutes
Rating
Votes: 1
Rating: 5
You:
Rate this recipe!
INGREDIENTS
  • 3/4 cup sesame seeds
  • 2 medium courgettes, shredded (400g)
  • 1 cup kale, finely shredded (70g)
  • 1 cup head of broccoli, shredded (100g)
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp chilli flakes
  • 1/2 tsp Pink Himalayan or sea salt, or to taste
  • 2 tbsp nutritional yeast
  • 2 tsp avocado or coconut oil
To serve
  • 2 tbsp coconut yoghurt or tahini
  • optional pinch of chilli flakes or sesame seeds
  • optional 2 tbsp coriander, chopped
Method
  • Place the sesame seeds in a high speed blender and blitz until fine, like a flour. Not too much that it starts to form a seed butter but until light and fluffy.
  • Add all the grated veggies to a bowl (I used a Magimix with an S blade to create the finely shredded kale and broccoli and a grating blade for the courgettes) along with the spices, seasoning, nutritional yeast and sesame seed flour.
  • Mix well to combine with clean hands and allow to rest for 15 minutes to let the veggies release their water so the fritters bind.
  • Heat 1/2 tsp of oil per two fritters in a non stick pan. Form tightly into fritters in your hands and fry for 3 minutes over a medium heat. Carefully flip with a fish slice and cook for a further 3 minutes on the other side until golden. Place on kitchen paper whilst you make the rest.
  • Serve with coconut yoghurt, tahini or Greek yoghurt if you're not vegan and optional lemon wedges, chilli flakes, sesame seeds and chopped fresh coriander.
Print Recipe
Overview
Serves:
4
Difficulty: Easy
Hands On: 10 minutes
Overall Cooking: 20 - 30 minutes
Rating
Votes: 1
Rating: 5
You:
Rate this recipe!
INGREDIENTS
  • 3/4 cup sesame seeds
  • 2 medium courgettes, shredded (400g)
  • 1 cup kale, finely shredded (70g)
  • 1 cup head of broccoli, shredded (100g)
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp chilli flakes
  • 1/2 tsp Pink Himalayan or sea salt, or to taste
  • 2 tbsp nutritional yeast
  • 2 tsp avocado or coconut oil
To serve
  • 2 tbsp coconut yoghurt or tahini
  • optional pinch of chilli flakes or sesame seeds
  • optional 2 tbsp coriander, chopped
Method
  • Place the sesame seeds in a high speed blender and blitz until fine, like a flour. Not too much that it starts to form a seed butter but until light and fluffy.
  • Add all the grated veggies to a bowl (I used a Magimix with an S blade to create the finely shredded kale and broccoli and a grating blade for the courgettes) along with the spices, seasoning, nutritional yeast and sesame seed flour.
  • Mix well to combine with clean hands and allow to rest for 15 minutes to let the veggies release their water so the fritters bind.
  • Heat 1/2 tsp of oil per two fritters in a non stick pan. Form tightly into fritters in your hands and fry for 3 minutes over a medium heat. Carefully flip with a fish slice and cook for a further 3 minutes on the other side until golden. Place on kitchen paper whilst you make the rest.
  • Serve with coconut yoghurt, tahini or Greek yoghurt if you're not vegan and optional lemon wedges, chilli flakes, sesame seeds and chopped fresh coriander.
Print Recipe
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