0 from 0 votes
Savory Vegetable Cakes with leek
Savory and crispy veggie cakes with sauteed leeks, chickpea flour, and a touch of curry powder—gluten-free and vegan-friendly!
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
10
fritters
Calories:
143 kcal
Course:
Brunch
Cuisine:
International
Ingredients
To Make the Vegetable Fritters
- 1 pound leek about 500 grams, thoroughly cleaned and chopped
- 1 ½ cups chickpea flour 185 grams + 8 grams, aka garbanzo bean flour, plus one tablespoon separated
- 1 ⅓ cups water 325 ml, at room-temperature
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon curry powder or turmeric powder
- 4 tablespoons olive oil divided
- black pepper to taste
- salt to taste
Instructions
- Trim off and discard the root ends and any dried or browned parts of the leek greens. Cut the leeks lengthwise in half and then slice them crosswise into bite-sized pieces; set aside.
- In a separate bowl, mix the flour with water. It's best to use a whisk to dissolve any small lumps of flour.
- Stir in the salt, black pepper, curry, or turmeric powder.
- Ensure the seasoning is well combined with the batter; set aside.
- Coat the bottom of a large skillet with two tablespoons of olive oil and heat over medium heat. Stir in the leeks—cook and stir for 5 minutes, or until tender—season to taste with salt and pepper.
- Transfer the sauteed leeks into the reserved batter and stir until everything is well combined.
- Add one tablespoon of chickpea flour to the mix to thicken the batter.
- Coat the same skillet over medium heat with one to two tablespoons of olive oil—either swirl the pan or use a spatula to divide the oil to coat the bottom of the pan.
- When olive oil is shimmering, drop ¼ cup of the veggie cake batter at a time and flatten slightly with the backside of a spoon to form a pattie. Leave enough space in between the veggie cake patties, and try not to crowd the pan.
- Cook first for 3 to 5 minutes on one side. Ensure that they have a solid bottom and are sufficiently browned on one side before you turn them around.
- Then cook for another 3 to 5 minutes on the other side until golden brown with a crispy exterior. Transfer the veggie cakes to a plate.
- Repeat until all batter has been used—only add more oil if needed. Enjoy!
Cup of Yum
Notes
- NOTE: If you have any leftovers the next day, then these vegetable cakes will tease you in the morning when opening the fridge. Reheat them in the pan or microwave for a few seconds to make a quick breakfast. Or better yet, pair them with scrambled eggs or a fried egg (if not vegan).
- FLOUR: you can replace the garbanzo bean flour with regular (gluten-free) all-purpose flour.
Nutrition Information
Calories
143kcal
(7%)
Carbohydrates
14g
(5%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.004g
(0%)
Sodium
216mg
(9%)
Potassium
227mg
(5%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
671IU
(13%)
Vitamin C
5mg
(6%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 fritters
Amount Per Serving
Calories 143
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.004g | 0% |
| Sodium | 216mg | 9% |
| Potassium | 227mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 671IU | 13% |
| Vitamin C | 5mg | 6% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.