Name: Root-Vegetable Fritters with Green Lentils and Fig Chutney (Gluten-Free)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 3 cups potatoes peeled and cut into 1-inch square chunks; 1/2 cup vegan cream; 2 Tbsp. vegan margarine; Olive oil for frying; 2 cups parsnips, peeled and coarsely grated; 1 cup celery root, peeled and coarsely grated; Salt and pepper, to taste; 3 cups water; 1 cup green lentils; 1 Tbsp. soy sauce; 1 small red onion, finely chopped; 3 sun-dried tomatoes, drained and chopped; 1 1/4 cups chopped ripe figs; 1 small onion, finely chopped; 3 Tbsp. sugar; 2 1/2 Tbsp. vinegar (red wine or cider); 2 Tbsp. water; 1 1/2 Tbsp. raisins; 1/2 tsp. salt; 1/2 tsp. ground coriander; 1/2 tsp. ground ginger

Root-Vegetable Fritters with Green Lentils and Fig Chutney (Gluten-Free)

5.0 from 1 vote

Course: AppetizersCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Cook Mode

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Ingredients

For the Fritters:
3 cups potatoes peeled and cut into 1-inch square chunks
1/2 cup vegan cream
2 Tbsp. vegan margarine
Olive oil for frying
2 cups parsnips, peeled and coarsely grated
1 cup celery root, peeled and coarsely grated
Salt and pepper, to taste
For the Green Lentils:
3 cups water
1 cup green lentils
1 Tbsp. soy sauce
1 small red onion, finely chopped
3 sun-dried tomatoes, drained and chopped
For the Fig Chutney:
1 1/4 cups chopped ripe figs
1 small onion, finely chopped
3 Tbsp. sugar
2 1/2 Tbsp. vinegar (red wine or cider)
2 Tbsp. water
1 1/2 Tbsp. raisins
1/2 tsp. salt
1/2 tsp. ground coriander
1/2 tsp. ground ginger

Directions

In a large pot, boil the potato chunks in water until tender. Drain and return to the pot. Add the vegan cream and margarine and mash. Set aside to cool.
Pour a generous splash of olive oil into a frying pan and gently fry the grated parsnips and celery root until lightly browned. Add to the potatoes, along with salt and pepper to taste, and mix well.
With your hands, form eight round, flat fritters.
Heat some more olive oil in a large frying pan. Fry the fritters until one side is golden and crispy. Using a spatula, gently lift and turn each fritter over. Fry the other side and gently place on a paper towel.
Add the water and lentils to a large saucepan. Bring to a boil. Cover, reduce the heat, and simmer until tender, about 25 minutes. Drain and return to the saucepan.
Add the remaining green lentil ingredients. Cook together for 10 minutes over medium heat. Set aside.
Put all of the fig chutney ingredients in a medium-sized saucepan. Heat gently until the sugar dissolves, stirring frequently.
Simmer over low heat until the mixture thickens and becomes darker, about 40 minutes.
Spoon into a bowl and leave to cool.
To Serve:
Place a hot fritter on a plate and top with the warm lentil mixture and chutney.