V Café at the Institute is run by Nick Humble and Ian Loffel, who aim to carry on the long legacy of producing freshly-cooked vegetarian and vegan food in The Guildford Institute’s historic Assembly room. They would like to share one of their recipes with you from their daily-changing menu – see below for instructions on how to make Nick and Ian’s delicious vegetable fritters…

INGREDIENTS

• Carrots x2
• Sweet Potato x 1
• ½ Onion
• Peas 100g
• Small Celeriac x1
• Parsnip (seasonal)
• 200ml Vegetable oil for frying

BATTER

• Eggs x 4
• Gram flour 120g
• Half teaspoon of each: baking powder, turmeric, ground cumin, coriander
• 1 teaspoon ground fennel seeds
• Half teaspoon dried chopped chilli
• Good pinch of salt and pepper

METHOD

1. GRATE ALL THE VEGETABLE, FINELY DICE THE ONION
2. TO MAKE A BATTER: – BEAT THE EGGS AND MIX WITH THE GRAM FLOUR AND REST OF THE INGREDIENTS
3. FOLD IN THE GRATED VEGATABLES
4. HEAT THE VEGETABLE OIL INTO A LARGE FRYING PAN, WHEN HOT ADD BURGER SIZE DROPS OF THE MIXTURE, PUSH DOWN AND ALLOW THE MIXTURE TO COLOUR, CAREFULLY TURN OVER AND COLOUR ON THE OTHER SIDE
5. PLACE ONTO A BAKING TRAY AND COOK IN THE OVEN FOR 15-20MINS 160˚C TO COOK THROUGH
6. REPEAT THE PROCESS FOR THE REST OF THE MIXTURE
7. THESE CAN BE SERVED EITHER HOT OR COLD AND ENJOYED WITH A YOGHURT AND CUCUMBER, MINT DIP

Enjoy your vegetable fritters!

To find out more about V Café or to book a table click here.