AuthorJanellaGF DF VG V NF
I make these or a variation of these a couple of times a week. They are super-yummy, quick
to prepare, highly nutritious and freeze well. Everyone loves them and they are especially
great in kids’ lunchboxes – or yours. Use whatever veggies or legume you like. Make double
or triple the amount and freeze the fritters for up to three months.
In a heavy-based frying pan, heat 1 tablespoon of the oil over medium heat, add your onion or leek and the coriander stems and sauté for 1 minute until translucent. Next, add the garlic, ginger and turmeric and stir for a few seconds. Then stir in all the veggies and the chia seeds, mixing well to coat everything in the oil. Remove from the heat.
Place the navy beans in a food processor and blitz for a few seconds. Now add the veggie mixture, herbs and salt or tamari. Turn the motor off then add the flour and pulse until you have a firm mixture. (You can also do this step by hand, using a fork to mash the beans.)
With wet hands, divide the mixture into 12 and roll into balls about the size of a large walnut, then flatten into a patty. Wipe out the frying pan with some paper towel. Reheat the pan over medium heat and add the remaining oil. Fry the patties, in batches – being careful not to overcrowd the pan – until golden, about 3 minutes on each side. Drain on paper towel.
Ingredients
Directions
In a heavy-based frying pan, heat 1 tablespoon of the oil over medium heat, add your onion or leek and the coriander stems and sauté for 1 minute until translucent. Next, add the garlic, ginger and turmeric and stir for a few seconds. Then stir in all the veggies and the chia seeds, mixing well to coat everything in the oil. Remove from the heat.
Place the navy beans in a food processor and blitz for a few seconds. Now add the veggie mixture, herbs and salt or tamari. Turn the motor off then add the flour and pulse until you have a firm mixture. (You can also do this step by hand, using a fork to mash the beans.)
With wet hands, divide the mixture into 12 and roll into balls about the size of a large walnut, then flatten into a patty. Wipe out the frying pan with some paper towel. Reheat the pan over medium heat and add the remaining oil. Fry the patties, in batches – being careful not to overcrowd the pan – until golden, about 3 minutes on each side. Drain on paper towel.
