I promised a colorful veggie fritter in my previous post. As I’m getting more and more into eggless baking I thought I’d try an eggless veggie burger/fritter kind of thing. They seemed so simple. Well, it took me a couple of tried to create something that really stuck together, and became crispy on the outside while still soft and moist on the inside. This is my first veggie fritter I was really satisfied with. And I’m not only one. My husband loved them, too, which speaks volumes about these ritters, as he doesn’t like beets, or so he thought…! 🙂
No, I didn’t manipulate the colors of these pictures with any cunning tricks, they really are this colorful. I’m into spicy things lately, especially ginger and garlic, so a decent amount ended up in these fritters, as well.
I used freshly ground chia seeds for egg replacement, as I did in my very special zucchini brownies.
Ingredients for approx. 10 pcs.:
1 medium carrot (approx. 100g), grated
1 medium beetroot (approx. 100g), grated
1-2 teaspoons of freshly ground ginger
1 clove of garlic
2 tablespoons of chia seeds
approx. 6 tablespoons of water
50g or 5 tablespoons of rice flour
salt to taste
coconut oil for frying
- Mix finely grated carrot, beet and ginger. Add pressed garlic.
- Grind chia seeds in a coffee or spice mill. Add water and mix until jelly-like: “chia-eggs”.
- Add chia, rice flour and salt to veggies, mix well. If too moist, add some more rice flour.
- Using two tablespoons, form fritters and fry them over coconut oil.
I enjoyed how lively: colorful and spicy these fritters are. I made 10 pieces of this batch. As all the ingredients contained approx. 70 grams of carbohydrates, that’s approx. 7g CH/piece. Combined with the creamy spinach I had them with it’s still eligible for lunch. 🙂
I don’t know about you, but I fell in love with this slightly wild combination of colors:
This recipe was shared at Gluten Free Fridays.
- 1 medium carrot (approx. 100g), grated
- 1 medium beetroot (approx. 100g), grated
- 1-2 teaspoons of freshly ground ginger
- 1 clove of garlic
- 2 tablespoons of chia seeds
- approx. 6 tablespoons of water
- 50g or 5 tablespoons of rice flour
- salt to taste
- coconut oil for frying
- Mix finely grated carrot, beet and ginger. Add pressed garlic.
- Grind chia seeds in a coffee or spice mill. Add water and mix until jelly-like: "chia-eggs".
- Add chia, rice flour and salt to veggies, mix well. If too moist, add some more rice flour.
- Using two tablespoons, form fritters and fry them over coconut oil.
This is an awesome recipe!
Thanks, Vicky! I'm sure you'd love my chocolate zucchini brownie recipe, have a look if you have the time. 🙂
Can you sub oat flour for the rice flour?
Why not? I just can't have oats so I usually choose rice flour for things like this.
Ooh this looks great! Will definitely be trying this out!
Thanks, I hope you'll love it! 🙂
Thanks for the recipe!
Is there a substitute for chia? 1 flax egg perhaps?
Yes, flax will do. 🙂
for the beats, are they raw/fresh when you grate them? or are they already cooked (e.g., boiled or roasted)?
Fresh. 🙂