I found this recipe book in a charity shop recently – The Complete Vegetarian Cookbook by Sarah Brown. It has some cracking recipes in it. Including this one for Spiced Vegetable Fritters.
Others I’m going to try include Layered Mushroom & Olive Bake, a savoury bread and butter pudding put in the recipes section, but would be fab as a dinner. Sweet Potato Chowder. Carrot & Parsnip Soup with Coconut & Tamarind. Grilled Chicory with Two Cheeses. Savoury Choux with Avocado & Pesto. Mushroom & Roast Almond Pate. Leek & Potato Cakes with Gruyere, and many more. Don’t they sound fabulous!
I tried the spiced vegetable fritters with the combination of vegetables I had to hand – 50g each of red pepper, grated carrot, cauliflower and onion.
Priced at Asda using mySupermarket, June 2019
see the recipe for the full list of ingredients, these are just for pricing, to assist with shopping
125g chickpea flour, £2/2kg, 12p
tsp ground coriander, Rajah 75p/100g, 1p
0.5 tsp turmeric, Rajah 50p/100g, 4p
50g cauliflower, £1, 5p
50g carrot, 60p/kg, 3p
50g pepper, £1 for 3, 8p
50g onion, 85p/kg, 4p
Total cost 40p for the whole batch. Two servings, so 20p each
- 50 g onion finely chopped
- 50 g cauliflower finely chopped
- 50 g red pepper finely chopped
- 50 g carrot grated
- 125 g gram flour
- 1 tblp vegetable oil
- 0.5 tsp ground turmeric
- 1 tsp ground coriander
- 1 pinch chilli flakes
- 1 tsp salt
- 150 ml water
- In a bowl, put the chickpea flour, the tblsp of oil, all the spice and the salt.
- Add the water and beat to a smooth batter
- After finely chopping all the vegetables, add them all to the batter
- Heat about a pint of vegetable oil in a deep pan. I like to use olive oil for the flavour, but of course ordinary vegetable oil will be much cheaper. I haven't included this frying oil in the ingredients as it skewed the calorie count, although you will need to allow something for the oil used.
- Drop tblsps of the batter into the hot oil and shallow fry for 2 or 3 minutes. Carefully turn over and cook for another couple of minutes
- Remove the cooked fritters with a slotted spoon and drain on kitchen paper. Serve immediately for the best crispiness. They can also be enjoyed a couple of hours later at room temperature
These were really good, crispy and delicious. I tried a bit when they were cold and although not crispy, would still work well in a lunch box. I tried one the next morning too, popping it into the toaster for a couple of minutes when it was crisped up again – yummy!
Because gram flour is used, these are gluten free and vegan too. If you don’t have gram flour, ordinary flour would work.
If you are feeding littlies, try making extra small fritters. Littlies love small things
For Slimming World, it’s worth baking your vegetable fritters in the oven. They weren’t as crispy, but pretty good nonetheless. Next time I might try putting tblsps of mixture in muffin tins to stop them spreading out quite as much.
Use any combination of firm vegetables you have, or maybe just one kind – grated carrot perhaps, or just potato. Mushrooms would be lovely, but I’d cook them first to remove a lot of the water in them.
The recipe uses individual spices. If you don’t have them, a ready mixed tub of curry powder will do just fine. And of course you can just as easily change the flavour of your vegetable fritters in the same way by using different flavoured curry powder.
Let us all know on Twitter (@ThriftyLesley), Facebook or Instagram (@ThriftyLesley) if you try a version of your own, all ideas gratefully received!