Ingredients
Scale
Fritters:
- 1 1/2 tbsp oil, divided
- 2 garlic cloves, crushed
- 1/4 cup yellow onion, finely chopped
- 3 large carrots, boiled, grated
- 2 large beets – boiled, grated
- 2 tbs Follow Your Heart egg powder, lightly beaten
- 1/2 cup almond milk
- 3 tbs flour (I used garbanzo bean flour)
- 1/2 tsp baking powder
- 3/4 cup Panko
- Salt and black pepper
- 2 tbsp dill, chopped (optional)
- 1 tbsp parsley, chopped (optional)
Sauce:
- 1 cup vegan yogurt
- 2 garlic cloves, crushed
- 1 tablespoon extra-virgin olive oil
- 2 tbsp chopped dill leaves (I just garnished mine for aesthetics, but mixing it in will boost flavor)
Instructions
- Heat 1/2 tablespoon of oil in a large nonstick skillet and gently sauté the onion until it is soft but not browned. Add the garlic and cook for another two minutes. Set aside in large bowl.
- Coarsely shred the boiled carrots and beets with a grater. Throw in the bowl. You can skip boiling the carrots if you don’t mind texture, however I prefer a soft texture!
- Combine the almond milk with the egg powder and add to the bowl with the remaining ingredients and combine well. Make the sauce by mixing all the ingredients together.
- Heat 1 tablespoon of oil in a skillet. Cook fritter over medium heat until a crust forms on one side, then carefully turn each over and cook on the other side again until a crust forms. After the crust forms, reduce the heat and cook for four to five minutes on each side, or until the vegetables are cooked through.
- Serve the fritters with the yogurt sauce, sprinkled with more dill.
Notes
If you find that they are breaking apart, simply add in more vegan egg/almond milk combo
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1