Zucchini and Carrot Fritters (Vegan, Gluten and Grain Free)

It’s finally the summer holidays and I literally couldn’t be any more excited.
Weirdly though, I’m at a bit of a loss because I don’t really know how to spend my free time due to the lack of revision that seems to have been going on for months. I’ve just been going to galleries and cooking a whole lot of food and also just getting super excited for upcoming holidays.

I came up with this recipe which I thought would be perfect for a summer meal. Packed with vegetables but also substantial and filling (especially when topped with a poached egg or avocado).

I’m sure you know by now that I’m totally obsessed with chickpea flour, it acts as the perfect binder in the recipe, meaning you don’t need an egg, and also means that the recipe stays gluten free. So it’s a win-win situation for all!

I’ve kept the recipe simple, but it’s so easy to adapt. I’m sure adding cumin to the batter and serving it with a cucumber yoghurt, hummus and pomegranates would be mouthwatering.

Zucchini and Carrot Fritters (vegan, gluten free, dairy free)
Serves 2 (or 4 as a starter)

These fritters are super simple to make and full of sweet delicious flavour from the carrots and zucchini. The amount. I like to serve these with a quick, fresh salsa on top and a big squeeze of lemon or tahini dressing, but they would work equally well as a substitute for okonomiyaki by spreading brown sauce, mayo and nori on top.

1 zucchini, grated
1 carrot, grated
4 tablespoons chickpea flour (also called besan)
Water
Salt and pepper, to taste
Extra virgin olive oil

Mix 2 tablespoons with about 4 tablespoons of water until a thick batter forms. Set aside for minimum 15 minutes (up to 24 hours, if kept in the fridge).

Grate the carrot and zucchini and squeeze out the liquid (either using a cheesecloth or your hands).

Season the vegetables with salt and pepper and mix with the batter.

Add another 2 tablespoons of dry chickpea flour until the batter has a thick consistency but sticks together.

Heat a pan and coat with a generous amount of oil.

When the pan is hot, place 1-2 tablespoons of batter in a circle and cook on medium-low heat for around 2 minutes on each side, or until golden and cooked through.

Serve immediately.

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Link Love Sunday

Wow, so I’m finally back after about a million years where I’ve been doing exams! It feels super good to be back blogging again so hopefully this will be more regular… hopefully! 😉

Here are my favourite links from the week, showing some of my favourite recipes and the most hilarious video I have seen.

I literally have leftover red lentils in my fridge now so I am making this incredible dip!

And serving it with this seedy raisin bread because I live for that salty sweet combo.

This orange and avocado salad looks so simple but delicious.

My body has been screaming out for raw foods recently so these will hit the spot!

Rhubarb has been my jam recently – this rhubarb and almond cake looks like utter perfection.

Corn, zucchini and sun dried tomato in a salad?! YAAAS.

100000x yes to this chickpea shawarma dip. (pictured)

This spicy peanut tofu bowl looks so nourishing.

Can we just talk about these two songs? Obsessed.

Nearly peed myself watching Gayle.
And also make sure to watch this one, this one and this one please!

Be sure to follow me on Youtube, Twitter, Instagram, Pinterest, Facebook  and bloglovin’ for all the latest updates!

Sweet Potato Mash

My love for sweet potato is so real. They’re probably up there as one of my favourite ingredients ever. I really don’t think you can ever get bored of a humble potato as the possibilities are endless!

For a while I was obsessed with sweet potatoes wedges (ngl, I still am) and then I moved onto super smooth spiced sweet potato soup and I’ve only just tried sweet potato mash and it’s a total game changer.

Don’t get me wrong, I love a big bowl of comforting mash but why not give sweet potatoes a go? They are naturally sweet (and go super well with smoky paprika!) and packed full of Vitamin A, C, B6 among others.
This is super easy to make and makes the perfect side to any dish, I’m sure it would be wonderful atop a lentil shepherds pie!

Sweet Potato Mash vegan, dairy free, gluten free
Serves 2

This mash is the perfect accompaniment to any meal. This dish takes only 20 minutes and is a great alternative to your average mashed potato. Feel free to change up the flavours by adding cinnamon to enhance the natural sweetness or adding chives to add a mild oniony flavour.

2 large sweet potatoes, peeled and cubed
1 tablespoon coconut oil
1 tsp smoked paprika
Salt and pepper, to taste

Cover the chopped potatoes 3/4 of the way up with water and boil for 15-20 minutes.

Once the potatoes are cooked, drain, but reserve some of the cooking liquid.

Mash the potatoes with a fork (or in a food processor for a whipped texture) and add the oil, paprika, salt and pepper.

Serve immediately.