Use your leftover vegetable peelings from your Christmas Dinner to make these delicious No Waste Vegetable Fritters. They are so versatile in terms of what vegetables you want to use in them. I have used a combination of potato, parsnip, carrot and sprout peelings, but other suitable vegetables include onion, cabbage, kale, cauliflower (leaves included), broccoli, mushrooms or leeks.
Save the peelings in a Tupperware in the fridge for up to 3 days before making these fritters – you can adjust the gram flour (also known as chickpea flour or besan flour) and water to the weight of the vegetables.
Delicious served with a quick riata which can easily be adapted to vegan by using a plant-based yoghurt.
Makes around 8 fritters
- 2 tbsp rapeseed oil
- 400g vegetable peelings e.g. carrots, potatoes, parsnips and sprouts
- 1″ ginger, grated
- 1 clove garlic, grated
- 1 tsp nigella seeds
- 1.5 tsp cumin seeds
- 250g gram flour
- Juice of 1 lemon
- 250g plain yoghurt of choice
- 100g grated cucumber
- 1 spring onion, chopped
- 1 handful fresh mint, chopped
- Juice of half a lemon
- Preheat the oven to 200°C fan/ 225°C convection
- In a large baking tray add the oil and preheat in the oven
- In a large bowl add the remaining fritter ingredients and mix together with around 150ml water, adding extra water if needed to get a thick batter consistence.
- Remove the tray from the oven and drop patties of the mixture into the hot oil, evenly spaced out. You should make around 7-8 fritters.
- Cook in the oven for 10 minutes, before flipping over, gently pressing down and cooking for a further 12-15 minutes till golden brown and crispy.
- Meanwhile, mix the raita ingredients together.
- Once the fritters are cooked through, serve alongside the riata.
Per serving*: 198kcal/ 5.2g fat/ 0.7g saturated fat/ 25g carbohydrates/ 5.2g fibre/ 10g protein
*Nutritional analysis completed based on particular vegetables listed and plain low fat yoghurt.