Today’s lunch 🌱💚 #veganfritters
Asparagus, Leek and Mint Fritters
10 asparagus stems chopped into 1cm pieces
1 leek (white part only) chopped finely
5 green spring onions (also known as shallots in some countries) chopped into small pieces
2 tablespoons flaxseed stirred into 1/4 cup of warm water
1 cup SR flour
1/2 cup buckwheat flour
1/4 cup nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
12 large mint leaves finely sliced
1/2 cup fresh parsley finely chopped
Some fresh basil leaves finely sliced
3/4 cup coconut milk with 1 tablespoon apple cider vinegar
2 tablespoons toasted sesame seeds
4 tablespoons avocado oil
Pinch of cayenne
Salt and pepper to taste
Heat one tablespoon of avocado oil, fry leeks until soft then add the asparagus and fry for one minute on low to medium heat. Add a little salt and pepper. Don’t overcook the asparagus as you still want it firm-to-bite in the fritter.
Mix together the flours, some salt, pepper, garlic powder, onion powder, nutritional yeast, flaxseed mixture, green onions, all the fresh herbs and the toasted sesame seeds. Add the asparagus and leek mixture and stir through. Stir in the coconut milk mixture then add the cayenne and salt and pepper to taste.
Heat a tablespoon of oil in the pan on medium heat and fry the fritters in batches. Each fritter requires a tablespoon of mixture. Fry for 3 minutes on each side.
Serve with a tahini sauce or hummus and a crispy salad. Delicious!!
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