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You know those days when you don't know what to make for dinner and the veggie supply is running low. You look through the fridge and try to figure out what you can make from what you have, like it’s a basket on Chopped. It forces you to come up with the most creative of recipes that uses the few ingredients you have. In this case, there were potatoes, green beans, and a bunch of fresh spinach that needed to get used fast. And so, this recipe for vegan fritters was born. They are nice and crispy on the outside with creamy potatoes, garlicky spinach and ooey-gooey vegan cheese inside. The perfect combination. These vegan fritters don't seem like something just thrown together because of a lack of ingredients. Dip them in the homemade sauce to take them to the next level. Perfect for lunch, dinner, or some kind of get together, these vegan fritters are the definition of comfort food.    

Potato and Spinach Cheddar Fritters With Horseradish Dipping Sauce [Vegan]

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Serves

18

Ingredients You Need for Potato and Spinach Cheddar Fritters With Horseradish Dipping Sauce [Vegan]

For the Fritters:
  • 5-6 cups mashed potatoes
  • 1 Tbs. extra-virgin olive oil
  • 1 small onion, diced
  • 1 large bunch fresh spinach, chopped
  • 3 garlic cloves, mined
  • Kosher salt and black pepper
  • A pinch of nutmeg
  • 2 tsp. egg replacer +1/4 cup water
  • 1 ½ cups vegan cheddar shreds
  • ¼ cup chickpea flour
  • Vegetable oil, for frying

For the Dipping Sauce:

How to Prepare Potato and Spinach Cheddar Fritters With Horseradish Dipping Sauce [Vegan]

For the fritters:
  1. Put the mashed potatoes in a large mixing bowl. Heat the olive oil in a skillet over medium-high heat. Saute the onion until softened, about 3 minutes. Add the spinach by the handful, tossing it to coat in the oil. As it wilts, add more spinach. Add the garlic and season with salt, pepper and nutmeg. Transfer to a bowl and let cool. Then add it to the mixing bowl with the potatoes and mix well.
  2. In a mug, combine the egg replacer and water and mix well. Add it to the potatoes and spinach. Add the cheese and mix everything together. Taste for seasoning adjustments. Add in the flour and mix to combine. You want the mix to feel like it will hold together. Scoop up about 3 Tbs. of the mix and form it into a patty. Continue until you have used all the mix.
  3. Heat the vegetable oil in a skillet over medium-high heat. Add four patties at a time and cook until golden brown, about 3-4 minutes. Gently flip and cook the other side until golden brown, another 2-3 minutes. Transfer to a paper towel-lined plate and sprinkle a bit of kosher salt on top. Continue to cook all the patties, adding more oil as necessary. Serve with dipping sauce.

To make the dipping sauce:

  1. Combine all ingredients in a bowl and mix well. Taste for seasoning adjustments.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 2681 | Total Carbs: 285 g | Total Fat: 134 g | Total Protein: 47 g | Total Sodium: 5977 g | Total Sugar: 28 g (Per Serving) Calories: 149 | Carbs: 16 g | Fat: 7 g | Protein: 3 g | Sodium: 332 g | Sugar: 2 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Rhea Parsons

See My Recipes

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so she learned to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website, which focuses on vegan versions of favorite, familiar foods. In addition, Rhea has written several e-cookbooks, which are available on her website. Rhea hopes to spread the "V" Word to bring more compassion into the world, and it is her dream to become the vegan Rachael Ray.

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