Vegan Tomato Fritters with Sour 'Cream' Sauce

These fritters are too easy and seriously delish!
To get a vegan fritter to hold together and taste great too is no easy task but that's exactly what you're getting!

Tip: You can swap the fresh herbs for dried but just use the dried dill in the sauce.

Hint: Chickpea flour is also known as Besan flour and is the sole reason for these holding together so well. The amount needed will depend entirely on how juicy your tomatoes are. See note on the recipe.

Prep time: 15 mins
Cook time: 10 mins

Breakfast

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 small tomatoes, roughly chopped (200g)

1/4 small red onion, diced (25g)

1/2 long green chilli, sliced

3 teaspoons of chopped fresh parsley

1/4 teaspoon of ground paprika

1/4 teaspoon of Himalayan or sea salt

1/4 teaspoon of dried oregano

1/4 teaspoon of dried garlic powder

1 teaspoon of nutritional yeast flakes

3 tablespoons of chickpea flour (less or more depending on liquid from tomatoes)

1 tablespoon of cold pressed coconut oil

Sour 'Cream'

3 tablespoons of unsweetened coconut yoghurt

1/2 teaspoon of fresh lemon juice

1 teaspoon of chopped fresh parsley

1 pinch of dried garlic powder

1 pinch of dried dill

Method

Place the diced tomatoes in a medium bowl and either with your hands or a fork squash them down and squeeze to release the juices. You still want some nice sized pieces in there though so don't overdo it.

Add all other ingredients except flour and oil and give it a good mix.

Add the flour starting with 2 Tablespoons and gradually adding more until you have a batter that resembles the thickness of beaten eggs or a thin pancake batter. You will need to let it sit for a couple of minutes to let it absorb.

Meanwhile mix all of the sour 'cream' ingredients together in a small bowl and set aside.

Heat the coconut oil in a pan to medium high, make sure it is hot enough that the batter will start cooking as it hits the pan, otherwise they will spread too far.

Using a 1/4 measuring cup make 3 fritters in the pan approx. 10cm each across.

Cook for 4-5 minutes each side or until cripy and browned. Serve with the sour 'cream' on the side. Enjoy!

Calories: 0
Protein: 0
Carbs: 0
Fibre: 0
Fat: 0

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