Vegan Potato and Zucchini Fritters
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 5 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large potatoes
- 1 medium zucchini
- 1 tablespoon, heaped corn starch or potato starch
- salt and pepper
- Oil or vegan margarine
Print Recipe
Pin Recipe Instructions
- Peel and roughly grate the potatoes. Wash and grate the zucchini too.
- Drain the grated vegetables a little, preferably drain them in a pasta sieve. Then add a good spoonful of starch, season with salt and pepper and mix.
- Melt a good oil or vegetable margarine in the pan. Shape the vegetable mixture into small balls, press flat and slowly bake in the pan for approx. 4 - 5 minutes on each side.
- Keep warm in the preheated oven or, even better, consume straight away. This goes well with vegan lentil salad.
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