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27 Jan, 2020

Herb Fritters with Tahini Dressing

Packed with delicious herbs and spices, these fritters are full of flavour. Perfect any time of day, just pair with a side salad or pop in pitta bread with crunchy cos lettuce.



Oven-safe frying pan


For the fritters
1 small sweet potato, grated
1 courgette, grated
1 spring onion, finely sliced
½ small red onion, diced
2 cloves garlic, diced
½ red chili, deseeded and diced
2 sprigs mint, plus extra for garnish
1 handful coriander, plus extra for garnish
100g cashew nuts
50g pumpkin seeds
50g sunflower seeds
½ tsp steak seasoning
80ml oat milk
2 heaped tablespoons gram (chickpea) flour
1 tbsp rapeseed oil for frying

For the dressing
1 heaped tablespoon tahini
Juice and zest of 1 lemon
1 tsp maple syrup


Place the herbs, nuts, seeds and steak seasoning in a small food processor and blitz to a crumb.

Combine the vegetables with the nut mixture and add in the oat milk and chickpea flour. The consistency should be similar to cookie dough, not too wet. Season with salt and pepper and leave the mixture in the fridge for 10-20 mins to chill.

In an oven-safe frying pan heat a little rapeseed oil, spoon the fritter batter into the pan and cook until golden on each side. Then place the frying pan straight in the oven for 10 minutes.

Meanwhile make the dressing by combining the tahini, lemon zest and juice and maple syrup. Pick some coriander and mint leaves for the garnish.

Remove the fritters from the oven, drizzle with the dressing and sprinkle over the herbs.