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Baked courgette and pea fritters

It’s no easy to make fritters without eggs, so these vegan courgette and pea fritters are baked in the oven, which is more healthy than frying anyway. They are gluten-free and low-carb too, so perfect in a healthy diet. To makeflax eggs>>
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups of grated courgette
  • 1 cup green peas defrosted or fresh
  • ½ tsp chilli flakes
  • 2 garlic cloves minced
  • 2 portions of flax eggs
  • 1 lemon zested
  • 5 Tbsp chickpea flour
  • 1 Tbsp chopped parsley
  • salt and pepper
  • olive oil spray

Method
 

  1. First make the flax egg and set aside.
  2. Meanwhile, grate one medium courgette - this should make two cups. Transfer the grated courgette into a bowl and add the peas. Combine well, slightly crushing the peas. Add the minced garlic, chilli flakes and parsley then season with salt and pepper. Mix thoroughly. Fold in the flax eggs, then add the chickpea flour gradually. You should get a thick, but not too dry, batter.
  3. Preheat the oven to 190°C and line a baking sheet with parchment paper.
  4. Using a spoon, drop dollops of the batter onto the sheet, pressing them down a little to form patties. Spray them with oil.
  5. Bake for 15-20 minutes until the patties are golden. Let them cool for a couple of minutes in the tray then transfer them to a plate.
  6. Serve them warm as part of a salad or in a burger. Alternatively, serve them at room temperature as nibbles with a dip.