23 June 2019

Spiced Veggie Fritters & Mango Salsa

Crispy veggie fritters spiced with plenty of ginger, cumin and paprika just to name a few, served up with a sweet mango salsa.

Simply grate some sweet potato, carrot and cauli, caramelise an onion and cook off the spices, then add in the veggies and bind with chickpea flour before lightly frying in a splash of oil.

These fritters are perfect for a snack or serve up with a salad for a larger meal. They're packed with protein from the chickpea flour and peas, vitamin A and C from the veggies as well as plenty of fibre, and healthy fats from the olive oil, meaning they're nourishing and will help to keep you fuller for longer too!

When frying, make sure to use a non-stick pan and to cook the fritters through. Chickpea flour has quite a distinct, almost bitter flavour when raw, but a sweet nutty flavour when cooked through, so lower and a little slower is key here!

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Spiced Veggie Fritters & Mango Salsa | Yield: 16 fritters | Time: 30 mins

You'll need

  • Chopping board
  • Knife
  • Measuring cups + spoons
  • Vegetable peeler
  • Grater
  • Large mixing bowl
  • Sauté pan
  • Non-stick frying pan
  • 2 dessert spoons
  • Spatula


  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 2 cloves garlic, minced
  • 1 inch piece ginger
  • 1/4 tsp cinnamon
  • 1/2 tsp cayenne pepper
  • 1/2 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp brown mustard seeds
  • 2 tsp paprika
  • 1.5 tsp salt
  • 1large sweet potato
  • 1 carrot, grated
  • 1/2 cauliflower
  • 1 cup frozen peas
  • 1.5 cups chickpea flour
  • Splash olive oil for frying
Mango Salsa:
  • 1 large ripe mango
  • 1/2 red onion, diced
  • 1/2 tsp mustard seed
  • 1/2 tsp salt
  • 1 tbsp chopped coriander


  1. Peel and thinly slice a red onion and fry with a splash of olive oil on a medium heat for a few minutes, until golden and caramelised. Add in 2 cloves crushed garlic, grated ginger, spices and salt and cook off gently. 
  2. Peel and grate the sweet potato and carrot and grate half a cauliflower. Reduce the heat and add the grated veg along with the frozen peas to the pan, put a lid on top and allow to sweat for 10 minutes. Transfer the veg to a large mixing bowl and stir through the chickpea flour until fully combined. 
  3. Gently heat a non-stick pan and then add a little olive oil. Using 2 dessert spoons shape the fritters and transfer into the pan, cook on a low-medium heat for 3-4 mins on each side until golden, firm and cooked through. Chickpea flour needs a little time to cook out, so don't be tempted to turn the heat up! 
  4. To make the salsa, peel and dice the mango and mash a little with a fork to break it down. Finely dice a red onion and add to the mango, along with the mustard seed, salt and coriander, then transfer into a serving dish. 
  5. Serve the fritters up with the salsa and enjoy!
Cassidy xx