NEVER ENOUGH GARLIC

PLANT-BASED RECIPES

CRISPY VEGAN POTATO SPINACH FRITTERS 

Is there anything better than crispy food? We think not!


These crispy vegan potato and spinach fritters are so delicious, and they're pretty healthy too since they only require a little olive oil and are oven baked. They are the perfect appetizer, party snack, friday night movie treat, or dinner addition - but you really won't need an excuse to make them once you try them. Especially when dipped in creamy beetroot hummus!


Ingredients:


  • 450 g (16 oz) baby potatoes
  • 75 g (2.6 oz) fresh spinach
  • 5 cloves of garlic, crushed
  • 1 spring onion
  • 1 red onion
  • 1 tsp. paprika
  • 1 tsp. chilli flakes
  • 1 tsp. ground pepper
  • 1 tsp. salt
  • Pinch of nutmeg
  • 100 ml (3.4 fl. oz) aquafaba
  • Enough breadcrumbs to cover your fritters (depends on the size of your fritters)
  • Olive oil for baking


Instructions:


  1. Chop the potatoes in small pieces and boil for 15-20 minutes. They should be soft but not mushy.
  2. Finely chop the spinach, the onion, and the spring onion.
  3. In a large bowl, mash the potatoes with a fork.
  4. Mix in the chopped veggies and the spices.
  5. Preheat your oven to 200°C (390°F). 
  6. Pour the aquafaba in a flat dish and the breadcrumbs in another flat dish.
  7. Form the fritters in the shape of your choosing. If your form them with your hands, use gloves or your hands will smell like garlic for three days. Trust us!
  8. Roll the fritters in aquafaba, coat with breadcrumbs, and place on an oven tray covered with baking paper. Drizzle on some olive oil for the fritters to sizzle in.
  9. Bake for 15-20 minutes or until golden brown and crispy. They might lose their shape slightly as they bake, but they still taste awesome.
  10. Serve immediately with our delicious beetroot hummus or other dips. 


Crispy vegan potato spinach fritters served with beetroot hummus

GET IN TOUCH

Email: info@neverenoughgarlic.com

© Copyright. All Rights Reserved.

We use cookies. We make them too. By continuing to use this site, you accept our use of cookies.

Accept