Winter is well and truly here and I think I am going into hibernation mode. All I want to do is eat hearty food!
It’s been quite a while since I made these fritters, I don’t know why, it’s such a quick and easy recipe, I really should just make them all the time, especially as they can be adapted each time, I’m thinking a dash of Madras curry powder next time, teamed with some mango chutney. But that’s for another day!
I’ve just been out and bought some more polenta as I’ve spied a recipe I’m keen to try out that I saw on Instagram. Again, I haven’t used polenta in ages, I think it’s definitely a winter thing, I’m just craving these types of food!
Buon appetito!
This recipe will serves 2 – ready in 40 minutes and is Vegan & Gluten Free
For the fritters
2 large carrots, peeled and grated
3 medium potatoes, peeled and grated
1 red onion – peeled and grated
1 white onion – peeled and grated
Handful fresh coriander (cilantro). chopped
1 tbsp chilli flakes
½ tbsp paprika
1.5 tbsp flax seed mixed with 5 tbsp water
1 cup gram flour (chickpea flour)
Accompaniments
4 cups red cabbage shredded
¼ cup balsamic vinegar mixed with 1 tsp French mustard
2 cups packed spinach
Method
1. Preheat oven to 180 degrees celcius (356 degrees Fahrenheit) and line a baking tray with parchment.
2. In a large mixing bowl, combine all the fritter ingredients and stir together. If it feels too loose and mushy add a little more gram flour. Using a serving ring (I have a 3.5” serving ring) take 2 – 3 heaped spoonfuls of the fritter mixture and pack it into the serving ring on top of the parchment on the baking tray. Make sure to press it right down before removing the serving ring. You should get approx 8 fritters from this mixture. Pop in the oven and bake for 25 – 30 minutes. I finished these off under the grill to give them a nice crispy top.
3. For the sautéed spinach and cabbage, throw the shredded cabbage into a large sauté pan over a medium heat, then pour over the balsamic mustard liquid and cook for 8 – 10 minutes, you still want a little crunch to the cabbage, lastly add in the spinach which will wilt pretty quickly. Stir this all together, add a pinch of black pepper and remove from the heat.
4. To serve, take a nice big helping of the sautéed vegetable and top with 3 fritters (we had a couple left over for lunch) I drizzled a little of my favourite chilli sauce on top.
