Vegetable fritters made from peas, corn and carrots

Ingredients for 8 servings:

• 1 bag of vegetable mix (peas, corn and carrots), frozen, 1000 g
• 100 g chickpea flour
• 20 g yeast flakes
• 50 g oat flakes
• 1 onion(s)
• 3 garlic cloves
• Frying oil or similar for frying
• ½ tbsp vegetable stock powder
• pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours

Vegan and really delicious!

Sauté the frozen vegetables in a saucepan. Finely chop the onion and peel the garlic cloves. When the vegetables are warm, drain the water and transfer the mixture to a large bowl. There should be no residual water left. Add the onions and whole garlic cloves and mix. Using a hand blender, blend the mixture gently, leaving a few coarse pieces. Just make sure the garlic is pureed. In a separate bowl, mix the chickpea flour, oat flakes, nutritional yeast, and vegetable stock powder well. Then add to the vegetable mixture and mix well. Season to taste and adjust the seasoning if necessary. While the mixture is still warm, form meatballs and set aside. Let rest for about an hour to firm up. Preheat the oven to 160°C fan/convection oven. Heat the oil or fat of your choice in a pan and fry the meatballs until browned on both sides. Then place on a baking tray and finish cooking in the oven for about 25 minutes.