I seem to have come across lots of recipes for vegan fritters recently. Anna Jones in the Guardian and this recipe on the Kitchn. I read them and filed away the knowledge for another day because I didn’t have all the ingredients. Then as I grated all the nearly but not quite dead carrots in the fridge on Saturday morning and wondered what to do with them, I remembered the refried beans in the freezer. I tend to make a big batch of refried beans and use them to bulk out slow cooker soups and stews in the winter like freezer soup, divide them up into 200g (ish) portions and freeze them.
I thought what if I mixed the refried beans with the carrot, would they make good fritters. The answer to that question is yes and I had another easy, cheap, quick and tasty meal to add to rotation. Yay!
I made these twice this week and served them with salad and a yogurt sauce/dip. I weighed everything the second time around for this post although it’s worth noting that fritters are very adaptable to circumstances so I’m pretty sure that a tin of beans mashed up would have similar results (although maybe add some spices to make them more interesting!). I haven’t tried them with a bought tin of refried beans but I’m pretty sure it would work although it might require more flour to get everything to hold together. I prefer my fritters to have more vegetables than anything else, you may want something more structured in which case I suggest using less carrot or more beans! This made enough for two people. The yogurt dip I didn’t measure but it was my standard yoghurt/dried oregano/onion granules and powdered garlic mix (sounds weird works really well) but any kind of dip, maybe even ketchup if that’s your thing would work.
150g grated carrots
220g refried beans
2 tablespoons plain flour
Olive oil for frying
- Put all ingredients in a bowl and mix together thoroughly.
- Heat oil in pan and when hot scoop spoonfuls of the mixture into the pan and flatten with a spatula.
- Cook for 2 to 5 minutes, you want the fritters to develop a crust so they don’t fall apart when you flip them.
- Flip them and cook for another 2 to 5 minutes.
- Continue until you have used all the mixture.
- Serve with salad and yogurt dip