Vegetable Potato Fritters - Chili Garlic Mayonnaise


Vegetarian, Vegan, Gluten-free, Dairy-free

Meal Type
Snacks & Finger food
Cuisine
Vegetarian
Author
Vegan Heaven
Serves
8
Preparation Time
20 minutes
Cooking Time
30 minutes

Ingredients

Lentil base

  • 3/4 cup red lentils
  • 2 cups water

Vegetables

  • 1 medium carrot, shredded
  • 2 medium potatoes, shredded
  • 1 small red onion, diced finely
  • 2 garlic cloves, minced

Additives

  • 5 Tbsp all purpose flour
  • 1 tsp marjoram, dried
  • 1 tsp sweet paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper

Optional

  • 1-2 tsp curry powder
  • 2 tsp dried coriander (instead of marjoram)

Sauce - Chili Garlic Mayonnaise

  • 3 Tbsp Vegan Mayonnaise
  • 1-2 tsp Sriracha Sauce
  • 1 tsp garlic powder
  • 1 tsp tomato paste / ketchup

Instructions

Fritter Mixture

  1. Add water and lentils to a saucepan, bring to the boil and cook for 15 - 20 minutes until tender. Remove from the heat, rinse and drain.
  2. While the lentils are cooking, shred the vegetables and place into a large mixing bowl.
  3. Add the Additives and any optional flavours and mix well (with a glove if you prefer).
  4. Once the vegetables are sufficiently mixed and evenly seasoned, add the drained lentils and mix through.
  5. Add the flour to the mixture last and ensure it is all incorporated. Depending on the flour you use you might need a little more, but only if its really wet.

Cooking in the Oven - oil free

  1. Preheat oven to 180*C
  2. Prepare two or more biscuit trays with baking paper.
  3. Dispense a heaped tablespoon of fritter mixture into a few heaps on the baking sheet, flatten slightly, neaten up the edges, (they dont spread but it makes them look better, and so much easier to get off the tray later).
  4. Ignore original directions and bake for 25 - 30 minutes (if you try to flip them halfway through baking like a good vegemite... oh the mess.)
  5. Allow to cool slightly before removing them from the baking paper.

Cooking on a hot plate - faster

  1. Spray a large flat frypan or a teppanyaki pan if you have one with some oil.
  2. Dispense a heaped tablespoon of fritter mixture into a few heaps on the flat plate and flatten slightly.
  3. Cook at medium heat for a few minutes a side, if they still stick to the pan, they are not ready to flip.
  4. Cook both sides until browned and transfer to a wire rack to cool or plate to serve.

Sauce

  1. Purchase or make vegan mayo for the recipe
  2. Add other sauce ingredients while keeping in mind that sriracha is... warm?
  3. Dip fritters, swirl over a buddha bowl containing fritters, or use it to spread on a bread roll before adding fritters and salad... (just a suggestion)

Notes

  • The recipe is a great base so they go with any sauce, salad ingredients et cetera. however, if i was serving them as a fingerfood, I would definitely add more spices like the optional ones I suggested. *Original recipe calls for poatoes, carrots, onions and garlic... if you have a problem with any of these ingredients, or in my case don't have them hanging around... you can always substitute.
  • Substitutions can be any vegetable as long as it has the same approximate water content as the ones in the recipe... no lettuce, do have some sense. As long as it can be shredded it should be fine (no cauliflower, make nuggets instead), so, sweet potatoes, pumpkin, parsnips, radish for the root vegetables, you can dice green cabbage or fennel as an onion replacement, and there is always asafoetida to sub garlic, you just need to cook it first.
  • Go crazy, try different combinations of vegetables and spices, really clean out those fridges
  • As far as the flour goes, you can use anything, gluten free, wheat or chickpea? it will all thicken the lentils enough to work, just add a bit more and be mindful of how your flour choice might effect the flavour.
  • I usually make a double batch and freeze half of them for later use.