Root vegetable fritters 3 ways (Cook once, eat 3 meals) vegan, paleo, gluten-free
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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%