Pea & Butternut Fritters

Lightly spiced with curry and ginger, these vegan pea & butternut fritters are served with mango chutney.

Lightly spiced with curry and ginger, these vegan pea & butternut fritters are served with mango chutney and a generous squeeze of lime juice. Perfect for lunch or as a light dinner, they also make a great appetiser or snack.

I love fritters! They are a great way to combine different flavours and use seasonal vegetables as well as leftovers.

These pea & butternut fritters are ideal for the autumn and winter. This is a very easy and straightforward gluten-free recipe that is also high in plant-based protein as I am using silken tofu and chickpea flour instead of eggs and flour.

How to make these pea and butternut fritters

To make these vegan pea & butternut fritters, I am using butternut, frozen peas, silken tofu, chickpea flour, and fresh coriander. The spice mix is made with ginger, garlic, mild curry powder, and Kashmiri flakes. I am also using soy sauce and salt to enhance the overall flavour of this dish.

Kashmiri flakes are very mild and add just the right amount of heat. You can buy them from most supermarkets and grocery stores.

Step 1: Grate the butternut

Using the largest holes on a box grater, grate the butternut squash and transfer it to a mixing bowl.

Step 2: Mix in the rest of the ingredients

Stir in the peas, tofu, chickpea flour, coriander, ginger, soy sauce, garlic powder, curry powder, Kashmiri flakes, and salt until everything is well combined.

Step 3: Cook the fritters

Heat some vegetable oil in a large frying pan over medium-high heat. When the oil is shimmering, add 2 tablespoons of batter to the pan. Flatten the fritter with a spatula and cook until firm and golden, about 2 minutes. Flip the fritter around and cook on the other side until firm and golden, about 2 minutes. Transfer the fritter to a plate lined with a paper towel and keep warm.

Cooking 3 to 4 fritters at a time in the same pan, make the rest of the fritters.

Step 4: Serve the pea and butternut fritters

Serve the fritters hot with a generous squeeze of lime juice on top and a side of mango chutney.

Watch how to make these pea and butternut fritters

I hope you enjoy this vegan pea and butternut fritter recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!

Pea & Butternut Fritters

Lightly spiced with curry and ginger, these vegan pea & butternut fritters are served with mango chutney.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Nut-Free Recipes, Vegan Recipes

Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Appetizers & Starters, Family Meals, Fritters, Quick & Easy

Cuisine English

Servings 15 fritters

Calories 114 kcal

Equipment

1 mixing bowl

1 frying pan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 300 g butternut squash, peeled and deseeded
• 150 g frozen peas
• 100 g silken tofu
• 100 g chickpea flour
• 4 Tbsp finely chopped coriander
• 2 Tbsp freshly grated ginger
• 1 Tbsp soy sauce
• 1 tsp garlic powder
• 1 tsp mild curry powder
• 1 tsp Kashmiri flakes, to taste
• ¾ tsp salt
• 120 ml vegetable oil, plus more if needed

TO SERVE:

• juice of 1 to 2 limes
• Mango chutney

Hands Free Mode(Switch on to prevent your screen from going dark)

Instructions

 

• Using the largest holes on a box grater, grate the butternut squash and transfer it to a mixing bowl.
  300 g butternut squash, peeled and deseeded
• Stir in the peas, tofu, chickpea flour, coriander, ginger, soy sauce, garlic powder, curry powder, Kashmiri flakes, and salt until everything is well combined.
  150 g frozen peas, 100 g silken tofu, 100 g chickpea flour, 4 Tbsp finely chopped coriander, 2 Tbsp freshly grated ginger, 1 Tbsp soy sauce, 1 tsp garlic powder, 1 tsp mild curry powder, 1 tsp Kashmiri flakes, to taste, ¾ tsp salt
• Heat the vegetable oil in a large frying pan over medium-high heat. When the oil is shimmering, add 2 tablespoons of batter to the pan. Flatten the fritter with a spatula and cook until firm and golden, about 2 minutes. Flip the fritter around and cook on the other side until firm and golden, about 2 minutes. Transfer the fritter to a plate lined with a paper towel and keep warm.
  120 ml vegetable oil, plus more if needed
• Cooking 3 to 4 fritters at a time in the same pan, make the rest of the fritters as per Step 4.
• Serve the fritters hot with a generous squeeze of lime juice on top and a side of mango chutney.
  juice of 1 to 2 limes, Mango chutney

Video

Nutrition

Serving: 3frittersCalories: 114kcalCarbohydrates: 8gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gSodium: 192mgPotassium: 175mgFiber: 2gSugar: 2gVitamin A: 2214IUVitamin C: 8mgCalcium: 19mgIron: 1mg

Find this recipe online:

Pea & Butternut Fritters

https://theflexitarian.co.uk/recipe-items/pea-butternut-fritters/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

3 Must-Try Fritter Recipes

COURGETTE & SWEETCORN FRITTERS [VEGAN]

CABBAGE & CARROT FRITTERS [VEGETARIAN]

SWEET POTATO & BLACK BEAN FRITTERS [VEGETARIAN]