Quick & Easy Veggie GF, DF Fritters

These fritters are a lifesaver for us when we are nearing the end of the week and our motivation for cooking and ingredients in the fridge are both running low. I often make up a batch when I have the time and pop them in the fridge for an easy snack or lunch option with salad or quick easy dinner with eggs and veggies. 

They are super versatile and you can use whatever vegetables you have on hand. I save Broccoli stalks especially for this recipe and blitz them to use with carrot which is one of our faves. 

The bonus is as with most of our recipes they take about 10 minutes to whip up, only consist of 6 ingredients and are packed with veggies and protein. What is also good about these fritters is that they are gluten and dairy free so good for most food intolerances. 

Ingredients 

1 cup grated carrot or any other starchy vegetables you have on hand (sweet potato works well as well as potato too)
1 cup grated additional veggies - we often use zucchini*, broccoli or just broccoli stalks, cauliflower etc.
*Just make sure if you are using zucchini you squeeze out all of the excess liquid in a tea-towel)
2 Eggs
1/4 cup Nutritional Yeast
2-3 heaped Tbsps of Buckwheat, Chickpea or regular Flour for non Gluten Free
Salt and Pepper
1 tsp Cumin & Paprika

Method

1. Combine all ingredients in a bowl and mix - if you batter is a little thin add a little more of your chosen flour.
2. Heat 2 Tbsps of olive oil in a pan and make little fritter patties with about 1 tablespoon of mixture per pattie.
3. Cook on a medium heat, flipping once brown on each side
4. Remove from heat and cool.

Optional: You can pop in any other herbs and spices you like.

You can sub any other veggies in this recipe that you have on hand I just find grating or blitzing them gives the fritters a really good consistency.