Vegan Zucchini Fritters – Only 5 Ingredients

Warm weather means more fresh choices at my favourite fresh food farmers markets and more  summer vegetables like zucchini. Fresh zucchini of course equals to Zucchini Fritters… vegan Zucchini Fritters! The weekly theme for Vegan MoFo for week 2 this year is a kitchen gadget I can’t live without. I went through my appliance cupboard and stopped at my stand mixer, (very useful with making my own dough  and batter); Blender (great for nut butters, smoothies, frozen desserts, soups and dips ), until I saw my Air Fryer! My Philips Airfryer is quite old (bought it in 2012) and has helped make several of my favourite foods relatively fat-free doing away with the messy deep-frying process. I have possibly deep-fried food a couple of times after my Air Fryer’s been an active part of my kitchen.

This 5 ingredient recipe is gluten-free, low-fat and made in the Air Fryer. Ready in under half an hour, these fritters taste great by themselves or combined with a salad for a filling meal.

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Vegan Zucchini Fritters - 5 Ingredients

Vegan; Gluten-free; Low fat; Air Fryer recipe.

Priya: Priya@MasalaVegan
Ingredients
  • 2 Zucchini, medium.
  • 3/4 cup Besan (Chickpea Flour)
  • 3/4 cup Rice Flour (finely ground)
  • 1/2 teaspoon Turmeric
  • Black Salt (Kala Namak), to taste
Instructions
  1. Sift the "Besan" & rice flour together in a deep mixing bowl. Toss in turmeric powder and salt to taste and whisk through.

  2. Grate the zucchini and squeeze out any excess water.

  3. Fold the grated zucchini mixture into the dry flour mix.

  4. Form round patties using wet palms and place in the Air Fryer basket.

  5. Cook for 20 minutes at 200 degrees Celsius and allow to cool slightly before removing from the Air Fryer basket as the patties are quite delicate when hot.

Recipe Notes

I get my Black/ rock salt (Kala Namak), rice flour and Besan flour at my local Indian grocery store. 

 

This is not a sponsored post. I really love my Air Fryer and find that it’s a great tool in my kitchen, if you liked this recipe please check out, my Air Fryer Samosa recipe  😊

Also, please do check out Cook Blog Share where my Zucchini Fritter recipe shares the space with these other gorgeous recipes!

Finger Millet Pancakes (Savoury & Sweet Versions)

“Finger Millet” is a much-loved grain because it’s gluten-free and for the perceived health benefits and nutritive value. Red Finger Millet also, called “Nachni” or, “Ragi”, was a food I grew up with. Millet flour got tossed into dumplings, baked goods, dessert and most importantly pancakes!

My mother believed that all foods in their natural and unprocessed form when consumed in moderation were good for you. My little ones love pancakes and eat these hot off the pan with maple syrup and fruit preserves. The grown ups in the household prefer the savoury version with finely chopped shallots sprinkled with salt and pepper. I usually make a large bowl full of batter with fine finger millet flour and rice flour in some warm water. This batter sits in a warm spot while I get the shallots chopped. The little ones polished hot pancakes as soon as they were out of the pan dunked into maple syrup, but I did manage to take a few images of the savoury ones with different toppings 😊

 

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Finger Millet Flour Pancakes

Gluten free, fat-free and ready in minutes. Choose your own toppings, or use as a wrap for veggie fillings.

Priya: Priya@MasalaVegan
Ingredients
  • 1 cup Red Finger Millet Flour, fine
  • 1/3 cup Rice Flour, fine
  • 2 - 2.5 cups Warm Water
Savoury Pancakes
  • 1/2 cup Green Shallots, chopped finely
  • 1/2 cup Fresh Mint Leaves, minced
  • Salt, to taste
  • Black Pepper, to taste
Sweet Pancakes
  • 1/2 cup Desiccated Coconut, to sprinkle on top
  • Maple Syrup, to serve with
Instructions
  1. Heat a griddle pan (I used my trusty cast iron pan). (A non stick pan works just as well).

  2. Pour half a cup of batter on the hot griddle and spread around in a thin circle by tilting and rotating the griddle pan carefully.

  3. Sprinkle 1 tablespoon of shallots if making a savoury pancake and some salt & pepper.

  4. Sprinkle 1/2 a tablespoon of desiccated coconut, if using, to make a sweet pancake.

  5. Cover the pan and cook on low heat until the sides start to lift up.

  6. Flip over and cook the other side for a couple of minutes.

  7. Serve warm.

  8. The savoury version tastes great with some mint leaves or other toppings of choice sprinkled onn the top.

  9. The coconut pancakes taste great dunked into maple syrup or, with fruit preserves or, with chopped up fresh fruit.

Finger Millet Pancakes

I’m curious to know everyone’s favourite sweet & savoury batter, so please chip in the comments below 😊

Quinoa Veggie Burger Patties (Airfryer Recipe)

Quinoa or, Keen-wah, the wonder grain and I haven’t been the best of friends. These veggie burgers, or “Tikki” in Hindi are made from leftover cooked quinoa from my weekly meal plan. Quinoa, even after all the good qualities it possesses tends to be ignored, while brown rice or flatbread are favoured with most curries around my place. The first time I ever tried make quinoa, they stayed raw after cooking on the stove top for a good 15 minutes! Not sure, what happened there… So into the bin that went!

The second time around, I bought quinoa flakes that positively tasted like soap! Even my youngest little one who usually eats everything wouldn’t look at it! Next, I decided to get quinoa flour for my baking but, that had the most prolific mould growth I’ve seen outside of my lab cultures!! This was a few months ago so, after that every time I was at the shops, I would furtively look at the quinoa varieties and look away quickly!

I like this forgiving recipe because it combines quinoa with leftover rice, flavoured with Garam Masala, veggies, garlic and onion, all favourites around here. I also added some leftover mashed potatoes and gram flour, instead of bread crumbs as a binder to keep them gluten-free. Using the Airfryer also makes, the patties a quick meal without pan frying or, having to heat up the oven.

 Quinoa Veggie Burgers

Vegan Quinoa Burger/ Tikki
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Vegan Quinoa Burgers/ Tikki

Vegan, gluten-free Quinoa croquettes, burger patties with Garam Masala, potatoes and onions.

Priya: Priya@MasalaVegan
Ingredients
  • 1 cup Cooked Quinoa (I used my trusty pressure cooker after rinsing it 7 times!)
  • 3/4 cup Leftover Cooked Rice/ Rice Flour
  • 1/2 cup Chickpea Flour/ Besan
  • 1 teaspoon Garam Masala Spice Powder
  • 1/2 medium Onion, chopped finely
  • 1/2 cup Red Capsicum, diced
  • 2 small Garlic Cloves, minced
  • 1/2 cup Boiled Potatoes, mashed
  • Salt, to taste
  • Oil, to brush on the burger patties
Instructions
  1. Toss everything into a mixing bowl and mix well.

  2. Shape the mixture into burgers and set aside on a plate.

  3. Place the burgers in the Airfryer in a single layer. Bake at 180 degrees Celsius for 15 - 18 minutes or, until golden brown and firm.

  4. Tastes great with tomato ketchup or, in a burger bun with salad.

Here’s some more information on Quinoa, its benefits and how best to cook it.

Vegan Fatteh Hoummus (Airfryer Recipe)

This Middle Eastern inspired “Fatteh Hoummus/ Hummus” is a wonderful savoury bread pudding like dish is a great idea on a hot day when it’s too hot to stand close to an oven or, hob. I used fluffy Turkish bread discs, which cut up to make about 2 cups of Turkish bread cubes. Baking these pieces in the Airfryer means no preheating the oven or long prep. While the bread pieces were baking to perfect crisp squares the dressing came along quickly. Anyone who likes Hoummus will certainly love this. I have a recipe here and  here for the Hoummus/ Hummus, and here for an Indian inspired savoury bread pudding.

Vegan Fattet Hummus
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Vegan Fatteh Hoummus (Airfryer Recipe)

Vegan, Nut Free and soy free. 

Substitute the Turkish bread for Gluten free bread for a gluten free version.

Course: Breakfast
Priya: Priya
Ingredients
  • 2 cups Turkish Wholemeal Bread Chopped into squares
  • 1 teaspoon Olive Oil
Hoummus
  • 2 cups Boiled / Canned Chickpeas, drained
  • 2 cloves Garlic
  • 2 tablespoons Lime Juice
  • 1 teaspoon Cumin Seeds, lightly roasted and crushed
  • 2 cups Coconut Yogurt, whisked
  • Salt, to taste
  • 1/2 - 3/4 cup Water optional
  • 1 teaspoon Chilli Flakes, optional
Instructions
  1. Bake the bread squares in the Airfryer for 15 minutes at 200 degrees Celsius.

    In a blender jar, add the chickpeas, garlic, lime juice, salt and yogurt. Add water as needed.

    Blend until smooth and fluffy.

    In a flat dish lay the baked bread squares at the bottom. 

    Pour some of the Chickpeas & Coconut yogurt mixture over the pieces.

    Add another layer of toasted bread squares over this and pour the remaining mixture.

    Sprinkle the roasted and lightly crushed cumin seeds and drizzle the olive oil along with some sea salt and chilli flakes (if using) on top.

    Tastes best after sitting for a bit when the flavours mix in.

    Happy cooking 😊

 

Garlic Roasted Red Potatoes (Airfryer Recipe)

The hot and humid Sydney weather simply won’t let up! All my meals these days are either smoothies or cold salads… because it’s far too hot to cook. Every time I get an interesting or exotic ingredient, it seems to wilt by the time I get home in this terrible heat! Now, that I’ve finished moaning about the heat, these air fried garlic potatoes are perfect, garlicky, tender yet crisp and the air fryer doesn’t heat up the kitchen in the same way a traditional oven does. These crisp potatoes taste great with steamed greens or, a cupful of sprouted Chickpeas (which I seem to be eating a lot of recently). This recipe works perfectly when doubled to bake in the oven, but half a kilo of small potatoes fit perfectly in my air fryer basket in one go. I can fit around 7 to 8 little potatoes in my Airfryer basket when lined with foil.

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Garlic Roasted Red Potatoes (Vegan Airfryer Recipe)

Vegan, gluten free and nut free.

Course: Side Dish
Priya: Priya
Ingredients
  • 500 grams Small Red Potatoes washed, and scrubbed clean
  • 4 cloves Fresh Garlic minced finely
  • 2 tablespoons Coconut Oil
  • Sea Salt, to taste
  • 1/2 teaspoon Red Chilli Flakes optional
Instructions
  1. Lightly pierce the scrubbed potatoes and boil in a large pot of water for 10 minutes. (I leave the skin on.)

    Drain the water and cool the potatoes.

    In the meanwhile in a small bowl mix the minced garlic, coconut oil and sea salt.

    Line the air fryer basket with baking paper or foil.

    Lightly flatten the potatoes with the back of a big spoon and place on the foil.

    Drizzle the coconut oil - garlic - salt mix on top of the potatoes.

    Bake for 15 minutes at 200 degrees C in the air fryer, or until golden and crisp.

    Sprinkle chilli flakes if using.

Mango & Nectarine Chutney (Onion & Garlic Free)

Summer brings an abundance of ripe mangoes. After a while when the novelty starts to wear off, the mangoes get pushed to the bottom of the fruit tray in favour of the more popular stone fruits. This luscious onion and garlic free Chutney combines the tartness of red nectarines with ripe mangoes to create an absolute explosion of flavours. Mildly spiced with Cardamom seeds, cinnamon and star anise along with fresh turmeric and ginger root, tastes best spread on to a slice of freshly baked bread or, a coconut wrap with some fresh salad. I’ve used fresh turmeric root for the beautiful golden colour and fresh flavour, however a teaspoonful of dried turmeric powder could be substituted as well.

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Mango & Nectarine Chutney

Vegan, gluten free and sugar free fruit chutney.

Priya: Priya
Ingredients
  • 1 Large Mango, ripe Chopped roughly
  • 2 Medium Nectarines Chopped finely
  • 1 Teaspoon Oil
  • 2 Teaspoons Ginger Minced finely
  • 2 Teaspoons Fresh Turmeric Root Minced
  • 1 Teaspoon Asafoetida
  • 1/2 Cup White Vinegar
  • 5 Pods Green Cardamom
  • 1 Stick Cinnamon
  • 1 Star Anise
  • 1/3 Cup Xylitol
  • Salt To taste
  • 1 Teaspoon Chilli Flakes Optional, but recommended
Instructions
  1. In a deep pan dry roast the cardamom, cinnamon and star anise. Pound lightly to crush them once cooked. 

    Add the oil and coat the pan. 

    Toss in the asafoetida, ginger and turmeric root and cook until aromatic.

    Lightly cook the cardamom, cinnamon & star anise until golden.

    Toss in the chopped fruit, salt and xylitol. Mix well.

    Add the vinegar and bring to a boil.

    Season with salt and cook on low heat until the Chutney starts to thicken.

    Mix in the Chilli flakes, if using.

    Take off the heat and pour into sterilised glass jars.

    Store in the refrigerator and use in 10 - 15 days.

Recipe Notes

Peaches can be substituted by peaches or, fresh apricots too.

 

Potato Crisps/ Chips (Airfryer & Vegan Recipe)

My pantry is never ever without potatoes! When I see that I’m down to my last few potatoes, I usually will get another bag. This easy potato crisp recipe is the perfect way to use up those leftover potatoes (usually 1 or 2). All one needs a cutting board, a good knife and a bowl. I tend to not peel my potatoes as they contain a lot of goodness just under the skin. Wash the potatoes well and soak them in water for 10 minutes before rinsing and drying.

Potato Crisps/ Chips

INGREDIENTS – 

Potatoes, sliced thinly – 1 to 2 medium
Salt, to taste
Red Chili Powder – 1/4 teaspoon, optional
Mixed Herb Powder – 1/2 teaspoon, optional
Non Stick Spray, a couple of sprays

DIRECTIONS – 

Slice the potatoes thinly, approximately 1/4″ thick.
Wash all the potato slices in ice cold water and drain well.
Spread on all clean tea towel to mop up any extra water.
Spread in a thin layer on the base of the airfryer basket.
Spritz with some non stick spray and bake for 12 minutes at 200 degrees Celsius.
Shake the Airfryer basket around the 7 minute mark.
Bake for an extra 4 to 5 minutes for really crunchy and crisp chips!
Sprinkle with salt and desired flavourings (if using) as soon as they come out of the Airfryer.

NOTES – 

The potato chips get crisper on standing for 5 to 10 minutes.
Use your choice of toppings from freshly ground black pepper or dried garlic flake powdered coarsely on top.

 If you love potatoes like I do, please check this potato curry recipe out 😊
This is a dry potato curry which is also, tomato, onion & garlic free!

This delicious recipe is participating in the weekly Healthy Vegan Fridays linkup. Please check the link out for more awesome vegan goodies!

 

Vegan Vegetable Mac & Cheese

Cooking pasta in a pressure cooker to make a vegan version of the famous “Macaroni and Cheese” works well as long as a large enough pot is used. I have made pasta on numerous occasions in the pressure cooker, such as this one. I cook 1 cup of raw pasta in a 7 litre pressure cooker pot. Blending the sauce on the side makes this a quick recipe that works well with gluten-free pasta. The only tips are to use plenty of water and a dash of oil to prevent the pressure pan lid vent from clogging. Using tofu to make the cheese sauce adds protein and makes this a filling dish. The dish really tastes awesome the next day when the flavours blend and seep into the pasta. This sauce is a rough adaptation of Chef Chloe’s cheese sauce.

We need,
  • Penne / Macaroni – 1 cup
  • Mixed Vegetables (Fresh/ Frozen), chopped – 1 cup
  • Rice Bran Oil – 1 tablespoon
  • Warm Water – 4 + 1 cups
  • Garlic Cloves, peeled – 3 to 4
  • Tomato Paste – 2 tablespoons
  • Turmeric Powder – 1/2 teaspoon
  • Silken Tofu – 1 cup
  • Nutritional Yeast – 4 tablespoons
  • Apple Cider Vinegar (ACV) – 2 tablespoons
  • Salt, to taste
  • Oregano + Sage + Rosemary, chopped finely –  1 tablespoon
  • Black Pepper, freshly ground for garnishing
Directions for the Mac n Cheese,
  1. Heat oil in the pressure cooker pan.
  2. Add the vegetables and cook lightly until soft on a slow flame.
  3. In the mean while, take the garlic cloves, turmeric, tomato paste, tofu, nutritional yeast, ACV and 1 cup of warm water and blend to a smooth sauce. Season with salt.
  4. After the vegetables have wilted and the sauce is ready, add the pasta to the pressure pan.
  5. Pour in the pasta sauce and mix well.
  6. Season with salt and, add the other 4 cups of water.
  7. Bring to a boil and clip the lid.
  8. Cook on high for 10 to 12 minutes and take off the heat.
  9. Cool the pan naturally (about 15 minutes) before opening the lid.
  10. Check consistency of sauce and add water or, cook on an open flame for a thicker sauce. We prefer ours a slurpy consistency!

Ladle the steaming hot pasta into bowls and grind black pepper on top. Garnish with a teaspoon of the herb mixture and serve. Happy cooking 😊

Vegan Baked Falafels (Gluten Free)

Middle Eastern food is one of my favorites not just to eat, but also prepare. This baked falafel recipe uses no oil, is gluten free and can be made sesame seed free too. Perfect to dunk into creamy Hummus/ Hoummus, to layer in a sandwich or, use in salads. The total time required from start to finish is under an hour. I’ve used canned chickpeas which maybe substituted with dried chickpeas, soaked overnight and rinsed well before cooking.

  • Canned Chickpeas, drained – 1 can (~400 grams)
  • Garlic Cloves, peeled – 3 to 4
  • Parsley, finely chopped – 1/3 cup (packed)
  • Coriander Seeds – 1 heaped teaspoon
  • Cumin Seeds – 1 heaped teaspoon
  • Black Pepper – 1 level teaspoon
  • Baking Powder – 1/2 teaspoon
  • Sesame Seeds – 2 teaspoons (Omit in case of nut allergies & for school lunches)
  • Salt, to taste
  • Non Stick Spray, optional

Directions,

  1. Gently roast the dry spices – Coriander seeds, cumin seeds and black peppercorns. Cool and grind to a fine powder.
  2. Add the chickpeas and garlic to your food processor bowl and process until coarse in consistency. Empty into a mixing bowl.
  3. Dump spice powder, salt, parsley and baking powder. Mix and knead well. Set aside for half an hour.
  4. Preheat the oven to 200 degrees Celsius and line a flat tray with baking paper.
  5. Take a tablespoonful of the mixture and roll into round, slightly flattened balls. If the mix feels sticky then moisten palms with some water.
  6. Place the falafel balls on the prepared tray approximately 2″ away from each other. Spray with nonstick spray, if desired.
  7. Bake at 180 – 200 degrees Celsius for 15 – 18 minutes or, until golden brown.

Eat hot or warm with Hummous or, plain. Happy cooking 😊

Savoury Steamed Rice Cake (Khatta Dhokla) (Vegan & Gluten Free)

My love for steamed savoury cakes is rather well known!  This delicious breakfast recipe was popular when I was growing up as the batter is soaked the previous night and total preparation time is hardly 15 minutes. A few minutes of steaming the fermented batter the next morning yields these addictive morsels that are healthy and filling.

We need,

  • Rice Flour – 2 cups
  • Skinned Split Black (Urad Dal) Flour -1/2 cup
  • Warm Water – 3 cups
  • Ginger Garlic Paste – 1 teaspoon
  • Black Pepper, ground – 2 teaspoons
  • Salt, to taste

Directions,

  1. Whisk the dry flours and salt together until well mixed.
  2. Add in the warm water and whisk well to make a smooth batter.
  3. Set aside in a warm place overnight (10 – 12 hours) to ferment and rise.
  4. Mix in the ginger garlic paste and black pepper into the batter the next morning and stir gently.
  5. Boil 4 cups of water in a large steamer and spray 5″ round pans with non stick spray and pour batter until it fills half the pan. (Do not be tempted to fill in any more as the batter rises and expands as it cooks!)
  6. Steam the batter for 10 – 12 minutes or until a skewer inserted in the middle comes out clean.
  7. Take off the heat and cool for 5 – 10 minutes, before cutting into square or diamond shapes.

Great to eat warm or cold, make excellent lunch box allergy free treats to snack on. Enjoy!