-
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 ;)
-
Mix everything in a large mixing bowl with all of the spices.
-
In a food processor, blend the beans until smooth.
-
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)
-
Add the parmesan if using, and mix. (optional if not vegan)
-
To make the fritters (I made 9 fritters):
-
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.
-
For the patties (I made 6 patties):
-
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.
-
Bake in a 400F oven for about 30 minutes.
-
For the mini-fritters (I made 14 minis):
-
Either cook them in a pan, or in the oven, using the same methods as above, but a bit less time.
-
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.
-
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!
-
For the mini fritters, make a large mixed salad of your choice, and add the warm mini fritters.