I love vegetables and love finding new ways to eat them. Vegetable fritters are a particular favourite, as you can use up lots of bits from the fridge, and they are always tasty for brunch or lunch or even as a snack. Using a gluten free flour ensures that they are suitable for coeliacs or other people that can’t eat gluten.
INGREDIENTS (makes 10 – 12)
200g Tenderstem - roughly chopped
80g kimchi - roughly chopped
1 clove of garlic - crushed
½ tsp whole grain mustard
1 tbsp nutritional yeast OR 50g grated cheddar cheese
2 large eggs, beaten OR 2 tbsp ground chia seeds mixed with 2 tbsp water
3 tbsp gluten free flour - I used Doves buckwheat flour
salt and pepper for seasoning
1 – 2 tbsp olive oil for cooking
Comments will be approved before showing up.