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
Steam the Tenderstem for 2 min in a steamer or microwave.
Drain, and mop with paper towel to remove any excess water.
Mix the steamed Tenderstem with the chopped kimchi, garlic, mustard, nutritional yeast or cheese and the beaten egg.
Add 2 tbsp gluten free flour to bind the fritter mixture. If needed, add the further flour and season.
Heat a non-stick frying pan and add the olive oil.
Drop spoonfuls of the fritter mix into the hot pan and flatten with a spoon.
Fry for 1 min or until golden brown before turning over and repeating.
Repeat until all the mixture is used up.
Serve with a salad or poached eggs for a light lunch or brunch.