Zesty Vegan Breakfast Fritters. Plant-based dining is Australia’s latest food trend, and these fritters are the perfect way to get a taste of the action. Kick-start your day with a balanced breakfast, and an unexpected zesty twist.
2 cups grated zucchini
1 tsp salt
1/3 cup corn kernels
2 tbsp Roza’s Gourmet Dairy Free Pesto
1 tsp crushed garlic
1/4 cup vegan cream cheese
1 tsp baking powder
1/4 cup plain flour (or substitute for gluten free flour)
Oil for frying
Roza’s Gourmet Tomato Chutney
Roza’s Gourmet Vegan Mayonnaise
1 tsp ground garlic
1/2 cup vegetable stock
1 tbsp extra virgin olive oil
1 tbsp butter substitute, melted
1 1/4 cup defrosted or fresh peas
1/2 cup mint leaves, picked
In a bowl, sprinkle the salt on the zucchini, mix through and set aside for half an hour.
Then rinse salt from zucchini, squeeze excess liquid out and discard.
Mix zucchini with the rest of the ingredients and set aside.
Heat oil in a frying pan and dollop spoons of fritter batter into the pan, cook in batches for 2 – 3 minutes either side, taking care not to burn.
Once cooked, drain on kitchen paper and set aside.
In a saucepan with a dash of oil, add the garlic to sauté for a minute, or until aromatic, but not burned. Add stock and simmer. Season to taste.
Whisk butter substitute through the sauce and turn off the heat.
Gently fold in peas, coating well and allowing them to warm a little.
Fold mint through and serve alongside fritters. Mint wilts and becomes unpleasant when too much heat is applied, so don’t worry that the mint isn’t cooked, it will taste better this way.
Garnish with plenty of Tomato Chutney and Mayonnaise and serve immediately.
This recipe has been developed for Roza’s Gourmet, a much-loved Aussie sauces and pestos brand.