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Autumn vegetable fritters

Autumn vegetable fritters with garden pesto

Egg free seasonal vegetable fritters with garden pesto. Vegan seasonal side dish.

Course Appetiser, Entertaining and Occasions, Entree, Side Dish, Snack
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 14
Author Kyrstie Barcak


Vegetable Fritters

  • 2 cobs corn kernals removed
  • 12 green beans finely sliced
  • 1 cup cooked mashed pumpkin
  • 1 small zucchini grated
  • 1 tablespoon spring onion finely chopped
  • 2 tablespoons dill fresh
  • 1 pinch salt and pepper to taste
  • 1 egg optional
  • coconut oil for cooking

Garden Pesto

  • 1 handful each of fresh herbs: parsley, basil, chives, mint
  • 2 tablespoons olive oil plus extra to serve
  • 1 pinch salt
  • 1/2 lemon juiced
  • 1 tablespoon coconut cider vinegar (or red wine vinegar)
  • 2 tablespoons pine nuts
  • 1 pinch dried chilli flakes optional


Vegetable Fritters

  1. Mix ingredients together in a bowl until well combined

  2. Shape the mix into small round disks and set aside on a plate

  3. Heat a pan to medium high heat and then add coconut oil

  4. Add the fritters in batches and cook until golden on each side

Garden Pesto

  1. Add ingredients to a food processor and combine until the mixture is the consistency of a paste.

  2. Serve with the addition of olive oil

  3. Store excess in the fridge, covering the top in olive oil and use within 3 days.

Recipe Notes

This recipe was created as a vegan recipe - minus the egg. The pumpkin binds the fritters. You may also choose to use an egg replacement powder according to packet instructions. If you wish to use an egg do so for a more solid binding result.

Cooking time does not include the time required to bake the pumpkin. I usually complete this step in advance and cook a large batch to use in multiple recipes across the week.