Root-Vegetable Fritters with Green Lentils and Fig Chutney (Gluten-Free)

3.8 (4 reviews)

Root-Vegetable Fritters with Green Lentils and Fig Chutney (Gluten-Free)



For the Fritters:

  • 3 cups  potatoes peeled and cut into 1-inch square chunks
  • 1/2 cup  vegan cream
  • 2 Tbsp.  vegan margarine
  • Olive oil for frying
  • 2 cups  parsnips, peeled and coarsely grated
  • 1 cup  celery root, peeled and coarsely grated
  • Salt and pepper, to taste

For the Green Lentils:

  • 3 cups water
  • 1 cup green lentils
  • 1 Tbsp. soy sauce
  • 1 small red onion, finely chopped
  • 3 sun-dried tomatoes, drained and chopped

For the Fig Chutney:

  • 1 1/4 cups chopped ripe figs
  • 1 small onion, finely chopped
  • 3 Tbsp. sugar
  • 2 1/2 Tbsp. vinegar (red wine or cider)
  • 2 Tbsp. water
  • 1 1/2 Tbsp. raisins
  • 1/2 tsp. salt
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground ginger


  • In a large pot, boil the potato chunks in water until tender. Drain and return to the pot. Add the vegan cream and margarine and mash. Set aside to cool.
  • Pour a generous splash of olive oil into a frying pan and gently fry the grated parsnips and celery root until lightly browned. Add to the potatoes, along with salt and pepper to taste, and mix well.
  • With your hands, form eight round, flat fritters.
  • Heat some more olive oil in a large frying pan. Fry the fritters until one side is golden and crispy. Using a spatula, gently lift and turn each fritter over. Fry the other side and gently place on a paper towel.
  • Add the water and lentils to a large saucepan. Bring to a boil. Cover, reduce the heat, and simmer until tender, about 25 minutes. Drain and return to the saucepan.
  • Add the remaining green lentil ingredients. Cook together for 10 minutes over medium heat. Set aside.
  • Put all of the fig chutney ingredients in a medium-sized saucepan. Heat gently until the sugar dissolves, stirring frequently.
  • Simmer over low heat until the mixture thickens and becomes darker, about 40 minutes.
  • Spoon into a bowl and leave to cool.

To Serve:

  • Place a hot fritter on a plate and top with the warm lentil mixture and chutney.

Makes 4 servings

Rated 3.8/5 based on 4 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind