Nicely spiced, easy to make vegan Potato and Veggie Fritters will be a hit with the whole family. I mean, everyone loves potatoes, and this is a great way to sneak in a few extra vegetables into their meal. Serve these fritters with Chimichurri sauce for dipping as a snack, side dish, or main dish.
These beautiful fritters come to me from the new cookbook, (affiliate link) The Spicy Plant-Based Cookbook. I was provided a copy by the publisher, but all my thoughts are my own.
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Recipes like my Onion Fritters and Corn Fritter Sliders are great for when you want a fun fritter as a vegetarian side dish or main dish. I love the making fritters, and this is one of my Appetizer Recipes you’ll want in your recipe box!
The Spicy Plant-Based Cookbook (affiliate link) describes these as “similar to an Indian snack called bhaji. To get the idea, add a few shakes of some Indian spices: curry, turmeric, or garam masala.”
The Spicy Plant-Based Cookbook
This new cookbook features 200 easy, plant-based recipes that will take everyday meals from “blah” to “bam”!
This is the perfect book for vegan and vegetarian eaters – or anyone looking to incorporate more plants into their diet – who want to kick things up a notch and enjoy meals bursting with spicy flavor.
I love that there are recipes for every meal of the day and lots of recipes from all over the world, so you get to try different cultures and cuisines.
It also includes an easy to read beginner-friendly guide to the plant-based diet. Grab your copy of this cookbook with my affiliate link today!
What is the plant-based diet?
This is a great book for the beginner vegan, as it has recipes with flavors from all over the world, the recipes are simple, and it emphasizes a healthy balanced diet with whole, real foods from plant sources. A well planned plant-based diet can be an easy way to get the nutrients you need, feel great every day, and still get to enjoy your favorite spicy dishes.
The meals you’ll find in this cookbook don’t include any meat or animal products, but they do include a balanced variety of other fresh ingredients (and some spiciness).
Whether you’re trying to get your diet on track, lose weight, or manage a variety of other health issues, the plant-based diet is a great place to start.
This type of diet has been associated with reducing the risk of symptoms of some diseases, like heart disease, diabetes, and cancer. You may even find some short-term health benefits like increased energy, productivity, and ability to focus due to all the nutrients you’re adding to your diet.
How to make
These potato fritters are super simple to make. Mash some cooked potatoes, add in some spices and some veggies and fry them up. Heck, they could even be made with leftover mashed potatoes.
While the potatoes cooked, I placed all the dry ingredients in a medium bowl so they were easy to toss into the mashed potatoes. You don’t have to do this step if you don’t want to; you can just toss all the ingredients into the bowl with the mashed potatoes.
Mix the mashed potatoes with the milk, dry ingredients, and the frozen veggies. Then, form the mixture into patties and fry them up.
These patties are delicious served with my Homemade Chimichurri sauce!
What kind of milk should I use in these fritters?
The recipe in the cookbook calls for unsweetened soy milk. I know that many people avoid soy for one reason or another.
Any neutral flavor milk will work here, cashew, almond, soy, even dairy if you aren’t eating vegan.
Coconut milk would also be wonderful, but it will change the flavor profile of these fritters a bit.
Can these be made ahead?
Yes, absolutely! The mashed potato batter can be made the day before you want to make these. Cover the bowl tightly with plastic wrap, and keep in the fridge.
These can also be lightly fried and placed in an airtight container up to 5 days ahead. Place parchment paper between each patty to keep them separated. To reheat, simply in a hot skillet.
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Potato and Veggie Fritters Recipe
Potato and Veggie Fritters
- 3 medium Russet potatoes peeled
- ¼ cup unsweetened plant-based milk
- ¼ cup whole-wheat flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ cup frozen veggies mixture including peas, carrots, corn, and/or green beans
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 tablespoons vegetable oil
- In a large saucepan over medium heat, combine potatoes with enough water to cover. Bring to a boil, and cook until potatoes are tender when pieced with a fork, about 20 minutes. Drain and allow to cool.
- Mash potatoes together with milk, flour, garlic powder, onion powder, chili powder, cumin, cayenne, frozen vegetables, salt, and pepper until the mixture is thick and the potatoes are well mashed, adding a little more milk or flour as needed. The mixture should be dry but sticky.
- Form potato mixture into 2-inch patties. In a large skillet over medium heat, add oil, and fry patties for 4-5 minutes on each side or until browned and crispy.
- Serve with chimichurri sauce or mint chutney for dipping.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.