Rainbow Vegetable Fritters
These rainbow veggie fritters are the perfect way to use up whatever leftover vegetables you have in your fridge. Here we’ve served them with a garlicky tahini dipping sauce.
Serves
2
Red Cabbage
Brussels Sprout
Carrot
Courgette
Spring Onion
Red Chilli
Tinned Sweetcorn
Chickpea Flour
Olive Oil
FOR THE DIPPING SAUCE:
Greek Yoghurt
Tahini
Kefir
Garlic Clove
Lemon
Fresh Parsley
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Notes (2)
P
Patricia D.
6 days ago
(edited)
I followed this as best I could - I had to add a lot more chickpea flour. But I found it was very hard to make it cohesive. Felt like an added egg would have held it together better. I also added the parsley to the sauce - which I just noticed is not in the photo. Sauce was delicious though!
C
Chelsea T.
4 months ago
Just followed this recipe but only had courgette, onion and sweetcorn to work with veg wise and it still turned out banging! Can't wait to try this recipe again