Root Vegetable Fritters 3 Ways – Cook Once, Eat 3 Meals | Vegan, Paleo, Gluten-Free

Happy Meatless Monday! I hope you enjoyed your weekend!  Let’s start with these root vegetable fritters 3 ways, which I’ll show you how to use for 3 meals, each as delicious as the last!

Versatile Meals Save Time

Based on some of your comments, some of you might not enjoy cooking, or maybe you just like to have a break once in a while, so what’s better than spending about an hour of your time to cook something that will provide you with at least 3 meals?! Sounds good, right?

This is also a very easy way to reduce the amount of meat you and your family might eat as well as up the amount of vegetables you eat. This is good. It’s also packed with vegetable proteins and good fats (mostly from the beans and chia seeds).

Is it easy to make?

It’s not complicated to make, but it just takes a bit of time to grate all of the veggies. If you have a food processor, feel free to use that and save quite a bit of time. Otherwise, pull your sleeves up and get ready to have a good arm workout (who needs the gym!).  hehe 😉

I cooked this in 3 ways: 9 fritters, 6 patties, and 14 mini-fritters, and used it in 3 ways: with fresh spinach, poached egg (optional for vegans) and roasted butternut for brunch or a casual weeknight meal, with Kamut brioche buns, Swiss chard, cucumbers and paprika mayo for dinner or lunches (they taste great cold too), and the mini fritters used with a large mixed salad. Because it’s just the two of us in my house, we’ve actually made more than 3 meals with this, so that made it for a lazy cooking week. hahaha

Bon appétit!

ECP xo

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Root Vegetable Fritters 3 Ways (Cook Once, Eat 3 Meals) Vegan, paleo, gluten-free

Course: Main Course

Cuisine: Canadian

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 12 patties

This healthy recipe for root vegetable fritters is truly versatile with 3 ways to use these fritters in delicious meals. Vegan, paleo and gluten-free.

Ingredients

• 1 organic potato large (yellow or white flesh), peeled
• 1 small organic sweet potato peeled
• 1 small turnip peeled but keep the top on so it's easier to grate
• 1 carrot peeled but keep the top on
• 1 parsnip peeled but keep the top on
• 1/4 butternut squash peeled
• 398 ml white beans (1 regular size can) drained
• 1/4 cup chia seeds mixed with 1/2 cup filtered water
• 1 tsp turmeric powder
• 1 Tbsp ground paprika
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/8 tsp black pepper to taste
• 1/4 cup organic grated parmesan cheese (optional)

Instructions

1. Using the large side of a cheese grater, grate all of the vegetables. By keeping the tops on the carrot, turnip, and parsnip, it's easier not to shred your fingers too 😉
2. Mix everything in a large mixing bowl with all of the spices.
3. In a food processor, blend the beans until smooth.
4. Add the bean paste and the chia seed mix, and using your freshly washed clean hands, mix everything until it has a uniform texture. (the beans and chia seeds will have a texture similar to raw eggs)
5. Add the parmesan if using, and mix. (optional if not vegan)
6. To make the fritters (I made 9 fritters):
7. roll a ball in your palm, flatten in between your hands, and cook in a large pan over medium heat with a generous amount of olive oil, or avocado oil. Make sure the edges are crispy before trying to turn, otherwise it might come apart. Probably 4-5 minutes for the first side and 3 minutes for the 2nd side.
8. For the patties (I made 6 patties):
9. Using an ice cream scoop, put a scoop of the mixture on a large cookie sheet with parchment paper on top. Flatten each ball with your hand until it's about 1" thick.
10. Bake in a 400F oven for about 30 minutes.
11. For the mini-fritters (I made 14 minis):
12. Either cook them in a pan, or in the oven, using the same methods as above, but a bit less time.
13. For the large fritters, simply serve hot with a few leaves of organic spinach on top, and a poached egg on top. The butternut thin slices are simply fried in the pan for a couple of minutes each side. Add salt and pepper on top and eat right away.
14. For the burgers, mix some mayo with a pinch of paprika and a pinch of black pepper. Spread on the bun generously, then add a leaf of Swiss chard (middle stem removed), or some lettuce, a few slices of cucumber, and enjoy!
15. For the mini fritters, make a large mixed salad of your choice, and add the warm mini fritters.

Recipe Notes

Makes 12-15 patties.

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 116kcal | Fat: 2g | Cholesterol: 1mg | Sodium: 152mg | Potassium: 469mg | Carbohydrates: 20g | Fiber: 5g | Sugar: 2g | Protein: 5g | Vitamin A: 4345% | Vitamin C: 10.2% | Calcium: 104% | Iron: 2.7%