Potato-Leek Fritters with Side Sauteed Green Beans

I am not the mastermind behind these vegan fritters. I did a little editing to Chloe Coscarelli’s recipe in Chloe’s Kitchen for this. I do feel the fritters need a little something added on top, but her recipe calls for a tofu dip which is not soy-free. Instead I opted for this vegan French onion dip that I found at Wegmans with great success. Added to the side is a sauté of vegetables, and there you go, with a solid vegan meal for dinner.

For the Fritters:

· 4 medium size russet potatoes, peeled and cut into 1 inch pieces

· 2 leeks cleaned, white and light green parts only. (Trader Joe’s has a package that is already cleaned up which I highly recommend).

· 1/2 cup all-purpose flour

· ½ cup of extra-virgin olive oil, divided

· Sea salt and pepper to taste

· Dairy Free French Onion Dip (I used WayFare®)


· Place potatoes in a medium saucepan and fill it with just enough water to cover the potatoes. Heavily salt the water and bring to a boil. Let the potatoes boil until soft, about 7-10 minutes.

· Meanwhile, heat 4 Tablespoons of olive oil in a large skillet over medium heat and sauté leeks until soft and lightly browned. Season with salt and pepper.

· Drain potatoes and to a large bowl and mash. Add flour to the mixture and combine with salt and pepper.

· Add leeks to the mixture and combine until a soft dough forms. Form into small patties. (Mixture will be sticky).

· Wipe clean the skillet with a paper towel, and add the remaining olive oil. Heat pan on medium-high heat and pan fry each side of the fritter until golden brown in color.

· To serve, add a dollop of the French Onion Dip.

For the Green Beans

· 2 medium sweet onions, sliced

· 1 8 oz. pack of baby bella mushrooms, sliced

· 1 shallot, finely chopped

· ½ lb. (or so) of haricot vert (French green beans)

· 2-3 Tablespoons of extra virgin olive oil

· 1 Tablespoon of fresh parsley, chopped

· ½ teaspoon Za’atar spice

· 2 ½ teaspoon sweet onion sea salt (I used The Spice & Tea Exchange brand but you could substitute this with regular sea salt)


· Steam green beans until softened. Drain

· Meanwhile, heat a large skillet with the olive oil on medium-low. Sauté onions until softened, about 6-7 minutes.

· Add shallots and cook for another 1-2 minutes, being cautious not to burn.

· Add mushrooms and Za’atar to skillet and cook for another 4-5 minutes.

· Add drained green beans and salt to the skillet and cook for another 4 minutes or so to bring all the flavors together.

· Serve with chopped parsley.

Buon Appetito!

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