When eating veggies doesn't feel like eating veggies
Have you ever had veggie fritters?
If not at home, perhaps while on holiday in Greece? There they come in many forms, most commonly called kolokithokeftedes (courgette kofta), made with - you guessed it - courgettes.
There are many many variations, depending on the vegetable used, and not surprisingly there are lots of recipes out there for veggie fritters, made with anything from courgette to tomato, and from aubergine to carrot (or a combination). You can also make veggie fritters from mashed beans of all kinds (falafel would be the original model here).
Not surprisingly, they all follow the same pattern : Grated or mashed veggies/pulses mixed with spices and flavourings (anything from cumin to grated cheese) and a binding agent (usually flour and/or egg), the mixture formed into balls or patties and then fried in hot oil.
Just like cauliflower pizza, they are a great way to get some vegetables into veggie reluctant eaters - most people, including kids, love meatballs or burger type things!
But there is a catch: Delicious as they are, I do not make them often, because the high heat frying is so messy and smoky (especially in my kitchen).
I had stumbled on the idea of baking rather than frying the patties - but until this week, I hadn't actually tried to make them this way. I'm so glad I finally did - inspired by this recipe on the Stone Soup blog. It also uses ground seeds instead of flour which adds a welcome hint of nuttiness and makes the fritters a lot more nutritious - never a bad thing!
Another advantage of baking instead of frying: you don't need to flip or otherwise move them while they cook and set - no danger of your patties falling apart!
Here's a recipe template that's easy to follow and adapt:
A few extra tips and variations: