A selection of vegetables lightly seasoned and tossed in a crisp gluten free batter.
- 2 medium onions thinly sliced and halved
- 6 medium carrots grated and squeezed keep the juice (drink it)
- 1 large aubergine grated (or finely chopped)
- 2 sticks kale (de-ribbed and chopped)
- 1 medium courgette grated
- 1 teaspoon garlic granules
- 1 teaspoon black pepper
- 0.5-1 teaspoon salt (we use pink Himalayan)
- 4-6 tablespoons gram flour (rice or wheat flour can also be used)
- oil of choice
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Put all the vegetables in a large bowl and mix well together.
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Add the garlic, pepper and salt and stir through the mixture.
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Gradually add the flour and mix (by hand is easier although messy)! You are looking for a sticky consistency which holds together when you gently squeeze a small handful.
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It is preferable to start these in oil, then bake,: but you can just fry them, or just bake them too! Heat your oil and add tablespoon sized amounts to the pan - squeeze them together to make flat fritter shapes. I managed to cook five at once in a medium sized pan. Gently flip them over when you can see them browning underneath. Cook in batches and put in the oven on a medium heat while you make the rest. Alternatively put a non-stick mat on a baking tray and add tablespoons of the mix, pressing each one down to make a flat shape. Bake for 20-25 minutes on a medium heat.
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Enjoy!
- Eat with salad, vegetables or your favourite grain.
- Put them in a wrap with some cucumber and yogurt or tahini dressing.
- Vary the vegetables - try adding sweet potato, chopped broccoli or sweetcorn.
- Add a sprinkle of paprika or red chilli flakes for a bit of spice.
- Serve with a dip - barbecue relish, houmous or natural yogurt (we use coconut).
- Allow to cool then refrigerate covered for up to 3 days.
- Can be frozen once cool for up to 3 months then reheated in the oven from frozen.