Spinach Fritters 🥬

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2 handfuls of Spinach
2 teaspoons Spinach powder
490g Grated courgette
1 teaspoon Salt
125g All purpose flour
30g Nutritional yeast
1 1/2 teaspoon Baking powder
1/2 teaspoon Garlic powder
2 Spring onions chopped
56g Vegan butter melted
2 tablespoons Olive oil


Pop the spinach, oil and spinach powder into a food processor and pulse until the spinach is roughly chopped.

Grate the courgette, add to a mixing bowl, sprinkle over the salt and mix. Leave for 10 minutes then use your hands to squeeze the courgette and drain off excess water. Place the squeezed courgette into another bowl and leave the water behind.

Once the squeezed zucchini is in a fresh mixing bowl, add in the flour, nutritional yeast, baking powder, crushed garlic and chopped spring onions and spinach mixture then mix together. Add in the melted vegan butter and mix into a thick batter

Preheat the oven 100°C and place some parchment paper over a grill rack on a baking tray.

Add 1 Tbsp of olive oil to a frying pan and once hot, use an ice cream scoop/cookie scoop to scoop out even sized amounts of batter into the frying pan. Use a spatula to press it down from the top and flatten.

Let it cook for a few minutes and then flip over – around 3 minutes per side. When both sides are nicely browned, then transfer your cooked fritters to the baking tray in the warmed oven to stay warm.

Add the remaining Tbsp of olive oil to the frying pan and repeat with your next batch. Serve with vegan sour cream, chopped spring onions, broccoli, peas and butternut squash.

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