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Vegetable fritters with tomato compote on top.
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Vegan Vegetable Fritters

Use up the veggies you have hanging around in your fridge and make them into delicious vegetable fritters!
Prep Time20 mins
Cook Time20 mins
Course: christmas dinner, Snack
Cuisine: Vegan
Keyword: fritter, snacks
Servings: 4
Calories: 176kcal
Author: Louise-Claire Cayzer


  • 450 g Mixed vegetables you can use courgette, peas, leeks,
  • 2 Tbs chopped fresh parsley OR thyme, oregano or other herbs
  • ½ teaspoon tabasco or other chilli sauce (to taste)
  • pinch salt
  • scant ½ cup plain flour
  • 3 Tbs ground flax seeds mixed with ⅓ cup water.
  • 2-3 Tbs rapeseed , olive or sunflowerseed oil.


  • Grate the vegetables or cut them into small pieces.
  • In a bowl, combine all the veggies with the herbs & chilli sauce & salt & mix to combine.
  • Sprinkle the flour over & mix again.
  • Add the flax seed mix bit by bit and stir very well until a thick batter forms. Add a little extra water, or flour as needed to make the mix cohesive.
  • Heat the oil in a large frying pan, then dollop in big tablespoon fulls. I like to do 5 or so at a time.
  • Once a bit of a crust has formed, squish with a spatula & cook a bit longer.
  • Flip & cook on the other side.
  • Drain on paper towels & cook the next batch.
  • Eat while warm.. Squabble over the last one!


Calories: 176kcal | Carbohydrates: 18g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 62mg | Potassium: 310mg | Fiber: 7g | Sugar: 1g | Vitamin A: 5873IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 2mg