These fritters are dead easy. Seriously. If you can mash potatoes you can make these. A food processor is a very handy tool for grating the carrot and onion – speeds things up. Cook it, mash it, mix it, form it, bake/ fry it; done! The only thing you have to be careful of is that they are fragile. There is no binding agent, so be gentle when turning them. It helps to use a spatula that is really thin – thicker ones can catch on the fritters and bunch them up.
The kids at our preschool loved these, calling them potato cakes. The veggies give it just the right amount of flavour; very nice teamed up with roast capsicum and tomato BBQ sauce or with a beetroot & vegan ricotta salad (recipe coming soon)
- 800g firm cooking potatoes
- 80g onion
- 130g carrot, peeled
- 1 tsp salt
- 1/2 tsp boullion powder
- 10g fresh parsley
- Olive oil – just a little for frying
- Peel potatoes and ensure they are approximately the same size for equal cooking time. Boil in salted water, and let simmer for 30 min. This cooking water can be saved for use in sauces, stews or soups, as it’s rich in flavour and minerals.
- Mash the cooked potatoes till smooth and creamy.
- Grate carrots finely. Chop onion and parsley finely.
- Mix all ingredients well in a large bowl. Kneading it like a dough, using your hand, ensures that the seasonings are well distributed.
- Use a large serving spoon, or an icecream scoop to portion out fritter amounts (approx 80g each), and form into patties 1cm thick. Smooth the edges of the fritter to reduce crumbling.
- Heat your frypan (we use non-stick) and over a medium heat, shallow fry them with olive oil until a crust starts to form underneath. Turn them gently to keep the shape.
- Serve and enjoy hot.