Mexican Vegetable Fritters

Full of flavour and mildly spiced, this is a perfect vegetable breakfast!

Serves 1 | Prep time: 10 mins | Cooking time: 12 mins


  • 1/4 cup zucchini, grated
  • 1/4 cup red capsicum, chopped
  • 1/2 small onion, finely chopped
  • 1 Tbsp fresh coriander
  • 1/4 cup black beans (canned, rinsed and drained)
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/4 cup besan (chickpea) flour
  • 1 Tbsp nutritional yeast flakes
  • 1-2 Tbsp water


  1. Lightly fry onions in a little oil.
  2. Place the onions, zucchini, capsicum, coriander and beans in a food processor and blitz to make a chunky mixture. Transfer the mixture to a bowl and mix in the cumin and pepper.
  3. Combine the besan flour and yeast flakes with the water separately, then stir through the vegetable mixture to create a creamy, sticky batter.
  4. Heat a nonstick pan and drop two heaped tablespoonfuls at a time onto the pan, turning and browning on both sides.
  5. Delicious served with avocado and salsa (optional)!

Have you made this recipe?

Share a photo and tag us - @veganeasy — we can't wait to see it!

BreakfastLunchMexicanGluten Free

Leave a Rating or Comment

  • no rating