Spring green fritters


  • 60ml Unsweetened Almond Breeze®

  • 600g King Edwards potatoes, peeled and chopped

  • ½ small leek, finely sliced and chopped

  • 3 spring onions, finely sliced

  • 1 garlic clove, finely chopped

  • 100g spring greens, finely sliced and chopped

  • 80g frozen peas

  • 1 tbsp. wholegrain mustard

  • Pinch of salt

  • Few twists of black pepper

  • 2½ tbsps. olive oil (1 tbsp. for the mash, the rest for cooking)

  • Small handful parsley, roughly chopped

  • Serves: 4

  • Prep time: 30 minutes (this includes 15 minutes chill time)

  • Cooking time: 25 minutes

Spring green fritters

These easy spring green fritters are vegan and gluten free. Filled with fresh spring greens, leeks, potato, parsley and a hint of mustard – they are versatile and perfect for breakfast, lunch or dinner.


Boil the potatoes for about 15 minutes until cooked.

Meanwhile, in a large frying pan, heat a tablespoon of olive oil over a medium heat and add the finely sliced leek and sauté for a few minutes before adding the spring onions, garlic, spring greens and peas. Sauté for 10 minutes until soft then remove from the heat.

Drain the potatoes and return them to the saucepan. Pour over the olive oil, Almond Breeze®, wholegrain mustard, salt and pepper and mash together.

Tip the sautéed green vegetables into the saucepan with the mashed potato and stir. Add the chopped parsley and stir again.

Use your hands to shape the mixture into 10 round fritters, each about an inch thick. Place on a plate and chill in the fridge for 15 minutes.

When the fritters have chilled, remove them from the fridge.

Return the frying pan to the heat and use a little olive oil to wipe around the pan. Add 3 or 4 fritters at a time and cook for 5 minutes on each side until the outside starts to crisp and turn golden brown. Repeat with the remaining fritters until they are all cooked.

Serve the spring vegetable fritters with a green salad.

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