Even though these fritters are deep fried – I’d say they make a great summer dish. Firstly because of the flavours, secondly, because they are ready in half an hour. So not much kitchen labour required. And the third reason is that they are actually make a whole meal.
These fritters are inspired by a Riverford recipe but I modified it slightly so they are now vegan. I aways try to find ways to “veganise” recipes and this is spot on. To be fair adding the Thai flavours to these fritters is genius at the first place. It adds so much flavour to the fritters and the flavours combine so well with the freshness of cucumber and mint when you dip them into the yogurt sauce.
I wrote up the recipe containing the vegan ingredients but I also added the vegetarian options (eggs and yogurt). I think this could be handy for many. The vegetables are interchangeable too: any root vegetable or potato can work.
For the flax egg, to make one flax egg, I mix 1 tbsp ground flax seeds with 3 tbsp very hot water and allow the mixture to sit for a few minutes to gel up a bit. If you don’t have ground flax seeds, just soak the seeds in the hot water and then remove the seeds. They will still produce the gel-like “egg”.
Enjoy!
Grated root and potato fritters with a kick of Thai spices, served with yogurt sauce.
- 1 large potato peeled and grated
- 1 large carrot peeled and grated
- 1 thumb size fresh ginger peeled and minced
- 4 spring onions sliced
- 2-3 cloves garlic peeled and minced
- 50 g plain flour
- 1 tbsp Thai red curry paste
- 2 flax eggs or 2 real eggs
- 250 ml plant based yogurt or any other
- half cucumber washed and grated
- 2 cloves garlic
- 1 tsp extra virgin olive oil
- handful of fresh mint chopped
- salt and pepper to taste
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In a mixing bowl, whisk together the flax eggs or real eggs and flour until combined and you get the right texture of batter.
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Grate the vegetables and add them to the batter mixture. Combine well.
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In a frying pan bring the oil to very hot. With a table spoon add spoonfuls of the batter to the oil and immediately press them flat with a spatula as they land in the frying pan. Fry on both sides for about 3 minutes, until golden and crispy. I like them small palm size, but you can make them bigger.
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Serve them immediately with the yogurt dip.
For the yogurt dip, I tend to make it on a lazy way. I grate the whole cucumber and just squeeze out excess moisture. Then, simply mix all the ingredients.
If you enjoyed this recipe, check out my other vegan recipes:
Vegan Cauliflower Tikka Masala Recipe
Vegan Buffalo Cauliflower Bites With Buffalo and Ranch Sauce Recipe
Vegan Meat Balls With Spaghetti Recipe
