Vegetable Fritters 

Filled with protein and good fiber and nutrients, these fritters will feel like a treat and fill you up until dinnertime. Make them for dinner and pack them for lunch next day as they’re great cold with a little houmous or liquid aminos (similar to soy sauce but wheat and yeast free – health shops) to dip them in and with some cut up vegetables.   They are cooked in good fat so don’t worry about the ‘fried’ aspect! The gram flour is full of protein, so this is quite a good meal in itself, with some salad or as a side to a fish dish.

Ingredients:

250g gram/chickpea flour

2 tsp curry powder (or 1tsp ground cumin or coriander + 1/2 tsp turmeric)

2 tsp ghee/coconut oil

400ml-500ml water

1 or 2 cloves of garlic, crushed

1 onion/leek finely sliced

300-400g vegetables of your choice:

Eg: chopped fresh spinach or chard, grated carrot, grated or sliced courgette, thinly sliced broccoli/cauliflower etc

1 handful of fresh coriander or parsley finely chopped

Method:

Mix the flour and spices together in a large bowl.

Make a well in the middle and stir in the oil and water little by little until it is like very thick cream (you can use a hand blender)

Mix in the chopped herbs and crushed garlic and chopped leek

Prepare the vegetables and dip them into the batter

Heat a little oil in a frying pan and fry dollops of the mixture on both sides until brown and crispy

Drain on kitchen paper and serve warm or cold.