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Prep Time
30
minutes
mins
Cook Time
10
minutes
mins
Servings
6
Ingredients
3
cups
hard vegetables
sweet potato, pumpkin, zucchini, carrot and parsnip all work well
1.5
cups
spinach
1.5
cups
kale
1
cup
green beans
finely sliced into rings
2
tablespoons
olive oil
1
leek
finely sliced
2
teaspoons
spices
cumin, coriander, turmeric, fennel and pepper all work well
2
tablespoons
fresh parsley and coriander
finely sliced
2
tablespoons
gluten free flour
½
teaspoon
baking powder
4
eggs
gently whisked
Instructions
Method
Grate all the 'hard' vegetables and place in a large bowl
Chop the spinach and kale and place in a separate bowl with the beans
Gently fry the leeks and spices in half the olive oil and once translucent, add the spinach, kale and beans, cooking until tender and then set aside
Once cool add to the grated vegetables and mix, then add the herbs and flour and combine thoroughly
Add the eggs and mix well (you may need to add another tablespoon of flour if there is unmixed egg in the bottom of the bowl
With a spoon place scoops of the mixture into a heated frying pan (having used the rest of the oil) and flatten gently
Fry on both sides for 4-5 minutes until golden brown
Top tips
These fritters keep really well in the fridge or freezer so make up a large batch...
Go wild in the kitchen and make this your own bespoke recipe... adapting for the seasons, what you body calls for and what is in the fridge
And for those who have a fiery penchant, what about some fresh chillies?