These take some of my staple ingredients (like besan flour and chia seeds) and give them a new twist, thanks to the lemon and fresh basil and parsley. The fritters come together quickly and make an easy meal if paired with salad.
I used mashed sweet potato in these, but in future I would probably use regular potato. You can't really detect the sweet potato flavour and potato seems a better match for the other ingredients. However, either would work and you could even try mashed squash or celeriac.
I think these are best warm from the pan, but they will also keep for a few days in the refrigerator and are enjoyable cold or reheated.
Herby lemon and pea fritters
Delicious zesty fritters that taste of spring sunshine
Makes 10 - 12 fritters, to serve 3 if paired with salad
Vegan and gluten free
Author: Bite-sized thoughts
1 cup besan (chickpea) flour
1 cup non-dairy milk of choice (I used unsweetened almond)
1/2 cup green peas
Approximately 2 tbsp chopped fresh basil leaves (a handful of leaves, chopped)
Approximately 2 tbsp chopped fresh parsley (a handful of leaves, chopped)
Zest and juice of 1 medium lemon
1 tbsp chia seeds
1/2 cup mashed sweet potato or potato
Oil, as needed, for cooking
Combine all ingredients in a mixing bowl and stir well to combine. Allow to stand while you heat a non-stick pan over high heat.
When your pan is hot, spray or drizzle with oil if needed. Use a ladle or soup spoon to scoop mounds of batter into the pan, aiming for fritters a little smaller than the palm of your hand. Cook for a few minutes, then flip and repeat until both sides are golden brown.
Serve with salad or a side of your choice.
Have you enjoyed any recent impromptu recipes?