These rainbow veggie fritters are the perfect way to use up whatever leftover vegetables you have in your fridge. Here we’ve served them with a garlicky tahini dipping sauce.
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Serves
2
Red Cabbage
Brussels Sprout
Carrot
Courgette
Spring Onion
Red Chilli
Tinned Sweetcorn
Chickpea Flour
Olive Oil
FOR THE DIPPING SAUCE:
Greek Yoghurt
Tahini
Kefir
Garlic Clove
Lemon
Fresh Parsley
Serves
2
Red Cabbage
Brussels Sprout
Carrot
Courgette
Spring Onion
Red Chilli
Tinned Sweetcorn
Chickpea Flour
Olive Oil
FOR THE DIPPING SAUCE:
Greek Yoghurt
Tahini
Kefir
Garlic Clove
Lemon
Fresh Parsley
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Step 1.
Using a grater (or a mandolin or food processor if you have one), finely shred or slice the cabbage, sprouts, carrot, courgette, spring onions and red chilli. Add to a bowl with the drained sweetcorn a pinch of salt.
Step 2.
Sprinkle in the chickpea flour, a couple of tablespoons at a time, mixing with your hands until it starts to bind together and adding more chickpea flour as needed (you might need more than the specified weight depending on how wet the veg are).
Step 3.
To make the dipping sauce, mince the garlic and finely chop the parsley and juice the lemon then combine with the rest of the dipping sauce ingredients in a small bowl.
Step 4.
Heat a splash of olive oil in a large frying pan set over a medium heat. Drop a tbsp or so of mixture into the pan and fry for a couple of mins on each side until golden and crispy. Serve with the dipping sauce.
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