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

3.8 (4 reviews)
Vegan

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

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Ingredients

  • 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

Instructions

 

  • 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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