Herby Vegetable Fritters

Name: Herby Vegetable Fritters
Total time: 900 s
Yield: 2 people
Cuisine: British
Ingredients: 100 g broccoli stalks, peeled; 100 g carrots, peeled; 4 spring onions, finely chopped; 1 cup chickpea flour; Half tsp Herbes de Provence or dried mixed herbs; Good pinch salt and black pepper; 2 tbsp vegetable oil

Celeste @celeste_xtina_C00K5

Essex

🌿🥕🥦🌿🥕🥦🌿🥕🥦🌿🥕🥦🌿🥕🥦

Adapted from a recipe by The National Trust, this is good for using up veggies from the fridge.
#springclean
#mysterybox
#vegan

🌿🥕🥦🌿🥕🥦🌿🥕🥦🌿🥕🥦🌿🥕🥦

Adapted from a recipe by The National Trust, this is good for using up veggies from the fridge.
#springclean
#mysterybox
#vegan

Celeste @celeste_xtina_C00K5

Essex

🌿🥕🥦🌿🥕🥦🌿🥕🥦🌿🥕🥦🌿🥕🥦

Adapted from a recipe by The National Trust, this is good for using up veggies from the fridge.
#springclean
#mysterybox
#vegan

🌿🥕🥦🌿🥕🥦🌿🥕🥦🌿🥕🥦🌿🥕🥦

Adapted from a recipe by The National Trust, this is good for using up veggies from the fridge.
#springclean
#mysterybox
#vegan

Saved

Ingredients

15 minutes

2 people

100 gbroccoli stalks, peeled
100 gcarrots, peeled
4spring onions, finely chopped
1 cupchickpea flour
Halftsp Herbes de Provence or dried mixed herbs
Good pinch salt and black pepper
2 tbspvegetable oil

Saved

Steps

15 minutes

1

Heat the oven to 180 C
2

Grate the broccoli stalks and carrots.
3

Mix together the chickpea flour, herbs, salt and pepper
4

Add all the vegetables into the flour and stir, adding a little water at a time, until the mixture coats the vegetables
5

Heat the oil in a heavy frying pan.
6

Once hot, drop the mixture into the pan in four to six dollops, and press lightly
7

Cook on one side for 2 to 3 minutes until crispy
8

Turn over and cook for the same time on the other side.
9

Drain on kitchen paper, then transfer onto a baking sheet.
10

Bake in the oven for 10 minutes, to make sure they are cooked in the middle.
11

Serve. Nice with mayonnaise or chutney.