This is one of my favourite quick and easy mid-week meals. Most of the ingredients can be substituted for an alternative so it's always possible to make a version, even the chickpea flower can be substituted for coconut or plain flower. They are delicious on their own with the Avo sauce but are equally as yummy with a simple salad. They take around 15 minutes to make.

 Ingredients: 3 cups of mixed shredded vegatables, I use whatever happens to be in the fridge. Usually it's courgettes, carrot, kale and we always have either frozen sweetcorn or a tin at the ready. 

½ of chickpea flower

1 white onion sliced

Approx. 2 tablespoons of water

salt, avocado oil or rapeseed oil

For the sauce:

1 ripe avocado

1/2 a cup of vegan mayo

1 clove of garlic

a bunch of flat-leaf parsley

the juice of 1 lime


salt & pepper!

chili to serve!


To make the fritters simply grate your chosen veg and combine with the onions, chickpea flour, salt and water. Depending on the consistancy of the mixture add a little more of the flower. It should be just wet enough to hold together when you take a scoop and make a patty. I usually make them around 4cm across and about 1cm high. Pop them in the fridge for around 15 minutes to firm up a little before frying.

While they are chilling, make the sauce. Just combine all the ingredients in a blender with a tablespoon or two of water and season! 

Next, heat a nonstick pan over medium-high heat. Add a little rapeseed or avocado oil, just enough to coat the bottom of the pan and carefully add the fritters. Let them fry for about 4 minutes on each side keeping an eye on the colour. The exterior should be light brown and crispy. Once cooked, place them on some kitchen towel to absorb any excess oil and sprinkle with a little extra salt and thinly sliced chili. Serve topped with the avocado sauce and a little finely chopped flat-leaf parsley. These make great hors d'oeuvres if you make them a little smaller. Enjoy!