Crispy vegan vegetable fritters (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tablespoons ground flaxseeds
02 -
2 pounds (900g) sweet potatoes
03 -
1 teaspoon salt
04 -
1 onion
05 -
4 tablespoons potato starch
06 -
Freshly ground pepper
07 -
3 tablespoons canola oil
# Instructions:
01 -
Mix ground flaxseeds with 6 tablespoons of water and let soak for 15 minutes. Wash and peel the sweet potatoes, then coarsely grate them using a vegetable grater or food processor.
02 -
Knead the sweet potato shreds with 1 teaspoon of salt and let sit for 10 minutes. Peel and finely dice the onion. Pour off excess water from the sweet potatoes and squeeze them very well.
03 -
Combine the squeezed sweet potato shreds with the soaked flaxseeds. Add the diced onion and potato starch. Season with pepper and salt to taste.
04 -
Heat canola oil in a non-stick, wide pan. For each fritter, take a large tablespoon of sweet potato mixture, press it together well and flatten it. Place in the pan and press down slightly again with a spatula. Fry each side for 3-4 minutes over medium to high heat.
# Notes:
01 -
The flaxseeds in this recipe not only act as a binder but also provide additional fiber. Flaxseeds are rich in omega-3 fatty acids, contain protein, magnesium, zinc, and iron, provide long-lasting satiety, and are beneficial for the immune system and energy metabolism.
02 -
These sweet potato fritters taste especially delicious with vegan tzatziki as a dip.