Crisp Vegan Fritters with Haddock-Free Substitute
A creative vegan twist on traditional fish and chip fritters. The haddock is replaced with a plant-based alternative.
Ingredients
- ●1 bunch kale
- ●1 cup mung bean
- ●2 cups crisp
- ●1/2 cup vital wheat gluten
- ●1 cup flour
- ●1 vegan egg
- ●1/4 cup lemon juice
- ●1/4 cup water
- ●1/4 cup olive oil
- ●1 tsp salt
- ●1 tsp pepper
Instructions
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1. Preheat oven to 375°F (190°C).
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2. In a large bowl, mash the kale with a fork until it's well broken down.
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3. In a separate bowl, mix together the mung bean, crisp, vital wheat gluten, and flour.
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4. Add the mashed kale, vegan egg, lemon juice, water, olive oil, salt, and pepper to the bowl with the mung bean mixture.
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5. Mix everything together until a thick batter forms.
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6. Using a spoon, drop the batter into a greased baking dish.
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7. Bake for 20 minutes, or until the fritters are crispy and golden brown.
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8. Serve hot with your favorite dipping sauce.
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9. Note: For a crispy exterior and a fluffy interior, make sure not to overmix the batter.
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10. Enjoy!