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Beet & ginger fritters (gluten-free, egg-free, vegan recipe)

May 14, 2015 By Nora 10 Comments

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…! πŸ™‚

Beet - ginger fritters (gluten-free, egg-free, vegan recipe)

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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.

Beet - ginger fritters (gluten-free, egg-free, vegan recipe)

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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

Beet - ginger fritters (gluten-free, egg-free, vegan recipe)

  1. Mix finely grated carrot, beet and ginger. Add pressed garlic.
  2. Grind chia seeds in a coffee or spice mill. Add water and mix until jelly-like: “chia-eggs”.
  3. Add chia, rice flour and salt to veggies, mix well. If too moist, add some more rice flour.
  4. 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. πŸ™‚

I don’t know about you, but I fell in love with this slightly wild combination of colors:

Beet - ginger fritters (gluten-free, egg-free, vegan recipe)

This recipe was shared at Gluten Free Fridays.

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5.0 from 1 reviews
Beet & ginger fritters (gluten-free, egg-free, vegan recipe)
 
Print
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
 
Colorful beet fritters to go with your favorite veggie bowl.
Author: Nora |ingeniouscooking.com
Recipe type: fritters
Cuisine: gluten-free, vegan
Serves: 10-11 pieces
Ingredients
  • 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
Instructions
  1. Mix finely grated carrot, beet and ginger. Add pressed garlic.
  2. Grind chia seeds in a coffee or spice mill. Add water and mix until jelly-like: "chia-eggs".
  3. Add chia, rice flour and salt to veggies, mix well. If too moist, add some more rice flour.
  4. Using two tablespoons, form fritters and fry them over coconut oil.
Nutrition Information
Calories: 45 kcal/fritter Carbohydrates: 7g CH/fritter
3.5.3208

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Filed Under: dairy-free, egg-free, gluten-free, nut-free, soy-free, vegan, vegetarian, yeast-free Tagged With: beets, carrots, chia, dinner, ginger, lunch, pottage, spicy

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Reader Interactions

Comments

  1. Vicky says

    May 20, 2015 at 8:30 pm

    This is an awesome recipe!

    Reply
  2. Nora says

    May 20, 2015 at 8:33 pm

    Thanks, Vicky! I'm sure you'd love my chocolate zucchini brownie recipe, have a look if you have the time. πŸ™‚

    Reply
  3. Anonymous says

    June 2, 2015 at 8:14 pm

    Can you sub oat flour for the rice flour?

    Reply
  4. Nora says

    June 2, 2015 at 8:14 pm

    Why not? I just can't have oats so I usually choose rice flour for things like this.

    Reply
  5. WhittyPaleo says

    June 15, 2015 at 7:57 pm

    Ooh this looks great! Will definitely be trying this out!

    Reply
  6. Nora says

    June 15, 2015 at 7:59 pm

    Thanks, I hope you'll love it! πŸ™‚

    Reply
  7. Stephanie says

    September 13, 2020 at 10:10 pm

    Thanks for the recipe!
    Is there a substitute for chia? 1 flax egg perhaps?

    Reply
    • Nora says

      September 15, 2020 at 9:14 am

      Yes, flax will do. πŸ™‚

      Reply
  8. izzy says

    November 8, 2020 at 2:28 pm

    for the beats, are they raw/fresh when you grate them? or are they already cooked (e.g., boiled or roasted)?

    Reply
    • Nora says

      November 11, 2020 at 2:31 pm

      Fresh. πŸ™‚

      Reply

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I'm Nora: creative foodie, ex-PCOS patient, mom of a little baby girl, scientist, coffee lover, avid traveller to name a few things that come to mind. More about me...

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